Gordon Ramsay’s vegetable curry recipe uses Madras paste, celeriac, cauliflower, broccoli, and courgette cooked fast in a single pan, then finished with Greek yoghurt off the heat. It takes 20 minutes start to finish, has 247 calories per serving, and manages to taste like it needed hours.
Ramsay published this veggie curry in his Quick and Delicious book, and the trick is cooking everything on high heat so the vegetables soften without turning to mush. I always thought a vegetarian curry would feel like something was missing from my curry recipes, but the celeriac gives it a savoury weight that most veg curries do not have.
Try More Curry Recipes:
Why Ramsay Uses Celeriac in a Curry
Celeriac adds a savoury, earthy base that most vegetable curries lack. Gordon cooks it on high heat first so it gets colour before the paste and other vegetables go in.
If you cannot find celeriac, parsnip or swede work as swaps. The point is a dense root vegetable that holds its shape and adds body to a curry that has no meat in it.
Vegetable Curry Ingredients
- 2 tbsp vegetable oil
- 1 shallot, peeled and finely diced
- 2 garlic cloves, finely sliced
- 1-2 red chillies, deseeded and finely chopped
- 200g (7 oz) celeriac, peeled and cut into small cubes
- 2 tbsp Madras curry paste
- 3 cardamom pods, lightly crushed
- 1 green pepper (capsicum), deseeded and chopped
- 150g (5 oz) cauliflower, broken into small florets
- 400g (14 oz) tin chopped tomatoes
- 150g (5 oz) broccoli, broken into small florets
- 1 courgette (zucchini), cut into chunks
- 250ml (1 cup) Greek yoghurt (or coconut yoghurt for vegan)
- Sea salt and freshly ground black pepper
How To Make Gordon Ramsay Vegetable Curry
- Fry the Aromatics: Heat the oil in a large wide pan over medium-high heat. Add the shallot, garlic, and chillies, stirring for about 1 minute until fragrant.
- Cook the Celeriac: Add the celeriac cubes and season with salt. Cook on high heat for 2 minutes, stirring to get some colour on them.
- Add Paste and Hard Vegetables: Stir in the Madras curry paste, cardamom pods, green pepper, and cauliflower florets. Cook on high heat for 5 minutes, stirring regularly.
- Add Tomatoes: Tip in the tinned tomatoes, then fill the empty tin with water and pour that in too. Bring to the boil.
- Add Soft Vegetables: Add the broccoli and courgette (zucchini). Cover the pan and cook on low heat for 10 minutes until everything is just tender.
- Finish with Yoghurt: Take the pan off the heat. Stir in the Greek yoghurt and mix through. Taste and adjust seasoning.
- Serve: Serve with steamed rice or warm naan bread.
What Makes a Good Vegetable Curry?
Timing. Hard vegetables like celeriac and cauliflower go in first, and soft ones like broccoli and courgette go in last so they keep their bite.
Most homemade veggie curries fail because everything goes in at once and the courgette turns to mush before the cauliflower is cooked. Ramsay staggers it across 15 minutes and that is the difference.
What to Serve With It
Rice or naan, same as any curry. This one also works well on its own, or you can make the curry sauce separately and pour it over roasted vegetables instead.
For a bigger spread, put it next to a lamb curry or a fish curry. The yoghurt-based sauce sits differently to coconut milk curries, so they do not feel like two of the same thing.
Storing and Reheating
Keeps in the fridge for 2 days, and the flavour actually improves overnight. Reheat gently on the hob with a splash of water if the sauce has thickened.
Do not microwave this one. The yoghurt splits under high heat and the texture goes grainy.
FAQs
- Where is this recipe from? Gordon Ramsay’s Quick and Delicious, his book of 100 recipes that take 30 minutes or less.
- Can I make it vegan? Yes. Swap the Greek yoghurt for coconut yoghurt. The rest of the recipe is already plant-based.
- Do I need Madras paste specifically? Ramsay uses Madras paste in the book, but any medium curry paste works. Madras gives it a good amount of heat without being overwhelming.
More Recipes To Try:
Nutrition Facts (Per Serving)
- Calories: 247 kcal
- Total Fat: 12g
- Protein: 11g
- Total Carbohydrate: 22g
Gordon Ramsay Vegetable Curry Recipe
4
servings10
minutes18
minutes28
minutesGordon Ramsay’s vegetable curry recipe uses Madras paste, celeriac, cauliflower, broccoli, and courgette cooked fast in a single pan, then finished with Greek yoghurt off the heat. It takes 20 minutes start to finish, has 247 calories per serving, and manages to taste like it needed hours.
Ramsay published this veggie curry in his Quick and Delicious book, and the trick is cooking everything on high heat so the vegetables soften without turning to mush. I always thought a vegetarian curry without meat would feel like something was missing, but the celeriac gives it a savoury weight that most veg curries do not have.
Ingredients
2 tbsp vegetable oil
1 shallot, peeled and finely diced
2 garlic cloves, finely sliced
1-2 red chillies, deseeded and finely chopped
200g (7 oz) celeriac, peeled and cut into small cubes
2 tbsp Madras curry paste
3 cardamom pods, lightly crushed
1 green pepper (capsicum), deseeded and chopped
150g (5 oz) cauliflower, broken into small florets
400g (14 oz) tin chopped tomatoes
150g (5 oz) broccoli, broken into small florets
1 courgette (zucchini), cut into chunks
250ml (1 cup) Greek yoghurt (or coconut yoghurt for vegan)
Sea salt and freshly ground black pepper
Directions
- Fry the Aromatics: Heat the oil in a large wide pan over medium-high heat. Add the shallot, garlic, and chillies, stirring for about 1 minute until fragrant.
- Cook the Celeriac: Add the celeriac cubes and season with salt. Cook on high heat for 2 minutes, stirring to get some colour on them.
- Add Paste and Hard Vegetables: Stir in the Madras curry paste, cardamom pods, green pepper, and cauliflower florets. Cook on high heat for 5 minutes, stirring regularly.
- Add Tomatoes: Tip in the tinned tomatoes, then fill the empty tin with water and pour that in too. Bring to the boil.
- Add Soft Vegetables: Add the broccoli and courgette (zucchini). Cover the pan and cook on low heat for 10 minutes until everything is just tender.
- Finish with Yoghurt: Take the pan off the heat. Stir in the Greek yoghurt and mix through. Taste and adjust seasoning.
- Serve: Serve with steamed rice or warm naan bread.
