Spicy Veg Curry with Pomegranate Seeds
A one-pot wonder that’s completely meat-free, budget-friendly, and easy to whip up!
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Ingredients:
- 1kg mixed fresh vegetables of your choice (e.g. carrots, baby marrow, cauliflower, peppers, green beans)
- 1 onion, chopped
- 2 tbsp olive oil
- 2 tbsp Mrs Balls Jalapeño Chutney
- 1 tsp tomato paste
- 1 tsp Kashmiri masala powder
- ¼ tsp red chilli flakes (optional for extra heat)
- 1 tsp apricot jam
- 1 tsp crushed garlic
- 1 tsp soy sauce
- Pinch each of onion powder, garlic powder, ginger powder, and white pepper
- Handful pomegranate seeds (for garnish)
- Boiling water (as needed)
How To Make Spicy Veg Curry with Pomegranate Seeds
- Start by heating the olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until soft and fragrant, then stir in the tomato paste.
- Once combined, add the crushed garlic and all the dry spices, allowing the mixture to bloom for a minute.
- Add the chopped mixed vegetables of your choice, followed by the Mrs Balls Jalapeño Chutney, apricot jam, and soy sauce.
- Stir everything together to coat the vegetables evenly in the spicy, aromatic sauce.
- If the mixture starts to dry out, add about half a cup of boiling water and let it simmer gently until the vegetables are tender and cooked through — around 20–25 minutes, depending on your veggie mix.
- Taste and adjust seasoning if needed.
- Once ready, dish up and sprinkle generously with fresh pomegranate seeds.
- Serve warm with rice, naan, or flatbread for a hearty, flavourful meal.
- Enjoy!