Extra Virgin Olive Oil & Vegetable Curry

This vegetable curry recipe using olive oil is a tasty dish. It is also a great way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables according to what you have and of course, Morocco Gold extra virgin olive oil. Although it may sound odd to suggest further uses for a recipe in itself made up of last-chance-saloon bits and pieces. You can use all sorts of vegetables for this recipe – cauliflower, sweetcorn, broccoli and sugar snaps all work well.

If you do have a smallish amount of this curry left over, you should know it makes for a wonderful sauce – just heat it up in a saucepan until piping hot over a fillet or two of lemon sole, briefly steamed in a mixture of water and sake. Drizzle with Morocco Gold extra virgin olive oil.

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Vegetable Curry Recipe with Olive Oil


  • 2 x 15ml tablespoons garlic infused olive oil
  • 1 onion (peeled, halved and cut into half-moons)
  • Pinch of sea salt flakes
  • 1 green chilli (de-seeded and finely chopped)
  • 2 cm chunk fresh ginger (peeled and cut into fine strips)
  • ¼ teaspoon crushed chilli flakes
  • 1 teaspoon turmeric, ground cumin, ground coriander, ground ginger
  • 1 x 400 millilitres can coconut milk
  • 600 millilitres vegetable stock
  • 1 teaspoon sugar
  • 1 x 15ml tablespoon tamarind paste
  • 350 grams cauliflowers & broccoli (broken into florets)
  • 100 grams fine green beans (trimmed and halved) (large handful)
  • 125 grams baby sweetcorn (halved)
  • 150 grams sugar snaps
  • 2 x 15ml tablespoons chopped fresh dill or coriander, or mixture
  • Extra virgin olive oil


  1. To make this south indian vegetable curry first heat the extra virgin olive oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.
  2. Now add the crushed chilli flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.
  3. Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.
  4. Once the vegetables are tender, add the sugar snaps and season to taste, then when the sugar snaps are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking.
  5. Serve the vegetable curry

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