Light Luscious Vegetable Curry with Mint Chutney

A quick blast in the blender produces a fragrant, fresh and fiery green relish to accompany Manju Mahli's simple veg curry
By Manju Malhi
Light Luscious Vegetable Curry with Mint Chutney
  • Rating:
  • Serves: 2-3
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the chutney

  • 50 g mint leaves, roughly chopped
  • 30 g coriander leaves, roughly chopped
  • 1 onion, roughly chopped
  • 2 green finger chillies, roughly chopped
  • 1 tbsp lemon juice
  • 1 tsp demerara sugar
  • 1/2 tsp salt

For the curry

  • 100 g peas
  • 150 g green beans, cut into 2cm pieces
  • 150 g carrots, chopped
  • 2 tbsp plain yogurt
  • 200 g canned chopped tomatoes
  • 1 tsp cumin seeds
  • 2 tsp fennel seeds
  • 4 tbsp vegetable or olive oil
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • 1 tsp grated ginger
  • large pinches black pepper
  • wholemeal pitta bread, to serve

Tips and Suggestions

to make a mint raita, add 1 tablespoon of plain yogurt to the chutney.


1. To make the mint chutney, put all the ingredients in a blender with 3-4 tablespoons of water and blend to a thick paste. Transfer to an airtight, non-metallic container and refrigerate for up to 4 days.

2. To make the vegetable curry, bring a saucepan of water to the boil. Add the vegetables and boil for 3-4 minutes, then drain and set aside. Meanwhile, in a mixing bowl, mix the yogurt and tomatoes together.

3. Use a pestle and mortar to coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds and, when they begin to sizzle, add the turmeric, coriander and salt and mix for 1 minute.

4. Add the boiled vegetables and fry for 2 minutes. Stir in the yogurt and tomato mixture and simmer for a further 2 minutes. When the oil in the sauce rises to the surface, stir in the ginger and black pepper.

5. Serve the vegetable curry with wholemeal pitta breads and the mint chutney.

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