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Vegetable curry recipe

Cooked up by HeroGo’s founder, Daniel, this delicious vegetable curry is full of incredible flavours and packed with natural goodness.

It’s a great recipe to have in your back pocket - it’s really simple to adjust so you can easily use up any leftover veg in your kitchen.

Served with rice or bread, it’ll go down a real treat at the dinner table.

Give it a go, and don’t forget to share a photo to @herogomena with #herogolife.

Nutritional content

Prep time: 35 minutes


  • Oil

  • 2 tsp cumin

  • 2 tsp coriander

  • 1 tsp turmeric

  • 1 tsp garam masala

  • 1 tsp chilli powder

  • Salt, to taste

  • 1 head of broccoli, chopped

  • 2 carrots, chopped

  • 1 red pepper, chopped

  • 1 zucchini, chopped

  • 2 parsnips, chopped

  • 70g flat beans, sliced with the tops removed

  • 2 potatoes, chopped

  • 2 tomatoes, chopped

  • 1 butternut squash, peeled & chopped


  1. Heat a splash of oil in a large pot over a medium heat.

  2. While the oil is warming up, put the cumin, coriander, turmeric, garam masala, chilli powder and salt into a small bowl and mix well.

  3. When the oil is hot, add the spice mix to the pot and sauté for a minute, until fragrant.

  4. Add the broccoli, carrots, pepper, zucchini, parsnips, beans, potatoes, tomatoes and squash to the pot. Sauté for another 5 to 7 minutes, until they start to soften.

  5. Pour in enough water to cover the vegetables and bring the mixture to the boil.

  6. Reduce the heat and simmer for 15 to 20 minutes, until the vegetables are tender.

  7. Taste and adjust the seasoning if necessary.

  8. Serve with rice or bread of your choice, and enjoy your delicious curry!


To store: Once this curry has fully cooled, put it in an airtight container and keep in the fridge for up to 4 days.


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