Vegetable and Walnut Curry

Course Main Course
Cuisine curry, Indian
Keyword curry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Calories 629kcal
Author Dr Amir Khan


  • 3 tbsp olive oil plus 1 tsp
  • 1 tsp black onion seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp salt
  • 1 tbsp garlic paste or 2 crushed garlic cloves
  • 1 tbsp ginger paste
  • 400 ml water
  • 1 onion chopped finely
  • 4 large tomatoes chopped
  • 3 carrots sliced
  • 8 baby potatoes chopped into quarters
  • 275 g frozen peas
  • 250 g frozen cauliflower florets
  • 50 g California Walnuts
  • 100 g spinach leaves roughly chopped
  • Basmati rice to serve


  • Heat the oil in a large saucepan, add the black onion and cumin seeds, turmeric, chilli powder, salt, garlic and ginger and stir for 2-3 minutes, then add 200ml water.
  • Now add the onions and tomatoes and cook for 10 minutes stirring occasionally.
  • Add the carrots and potatoes, stir and then cook for another 15 minutes, covered.
  • Add the peas, cauliflower and remaining water and cook for a further 20-25 minutes or until both the potatoes and cauliflower soften and easily break apart.
  • Meanwhile, toast the walnuts in a frying pan with a tsp of olive oil and then stir them into the curry.
  • Add in the spinach and cook for a further 1-2 minutes until just wilted. Season to taste
  • Serve with basmati rice.


Calories: 629kcal | Carbohydrates: 76g | Protein: 15g | Fat: 25g | Saturated Fat: 3.8g | Fibre: 15g | Sugar: 22g


Serve with fresh yogurt for a twist on a classic South Asian dish. 
Salt - 1.1g per serving.
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