Gordon Ramsay’s Vegetable Curry: Step-by-Step Recipe (2024)

This recipe I took from Gordon Ramsay’s book “Fast food”. In the original recipe, they use a bought one Madras paste, but I couldn’t find one, so I rode out and decided to cook it myself, moreover, it’s quite simple.

Herbs and spices give a new start to the vegetables. Boring broccoli, cauliflower, and zucchini themselves will amaze even the most skeptic ones with new flavors and bright colors. But don’t forget that this dish is also very healthy: a minimum of fat, a lot of fresh vegetables, a delicate way of thermal processing.

This vegetable curry is a great option as a side dish for meat, and also it can be a separate dish, as well, served with rice as a side dish.

It’s quite spicy, but yogurt makes it more smooth and reduces the hotness. But if it’s still too spicy for you, prepare the additional glass of yogurt, and when there is a fire in your mouse, just make a few sips from the glass.

What You Need to Cook Gordon Ramsay’s Vegetable Curry

INGREDIENTS:

For Madras paste:

• 2,5 tbsp of coriander seeds
• 1 tbsp of cumin
• 1 tsp of mustard seeds
• ½ tsp of black pepper
• 1 tsp of turmeric
• 1 tsp of grounded chili pepper
• 2 cloves of garlic
• 3 tbsp of white wine vinegar
• a thumb-sized piece of ginger

For curry:

• ½ sweet onion
• 1 clove of garlic (peel and chop)
• 1-2 long red chili peppers
• 1 stalk of celery
• 3 tbsp of hot curry paste Madras
• 1 sweet pepper
• ½ big head of cauliflower
• 400 g (14,1 oz) of chopped tomatoes
• ½ head of broccoli
• 1 large zucchini (or squash)
• 250 ml (1,1 cups) of natural yogurt
• 3 boxes of cardamon
• Salt, pepper

How to Make Gordon Ramsay’s Vegetable Curry: Step-by-Step Instructions🔪

Let’s cook the Madras paste. If you can buy it – super, then skip this step and use the ready one.

Fry 2,5 tbsp of coriander seeds on a dry frying pan for 2-3 minutes and put it to the mortar.

On the same frying pan fry 1 tbsp of cumin for a minute until the pleasant flavor and a slight smoke, then put to the mortar too.

Finely shred it until the powder.

Add 1 tsp of mustard and ½ tsp of black pepper. Shred again.

Squeeze 2 cloves of garlic to the mortar, add per 1 tsp of grounded chili pepper and turmeric, and also grate a thumb-sized piece of ginger and add there too. Work with pestle a bit more until it becomes like a paste.

Now add 3 tbsp of white wine vinegar and finely mix everything.

Put the paste aside and move on to the rest of the ingredients.

Cut half of the medium-sized onion into medium cubes. Finely chop 1 (or 2 if you like spicier) chili pepper and 1 clove of garlic. Put aside.

Chop 1 sweet pepper, remove the seeds and innards. Chop 1 celery stalk into less than 1 cm pieces.

See Also

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Divide the half of broccoli and cauliflower head into small flowers and put aside: separate broccoli and cauliflower add to the sweet pepper. 1 zucchini or squash chop into squares.

Into large wide frying pan warm up 2 tbsp of vegetable oil. Add onion, garlic, chili, and fry stirring or a minute.

Add celery and salt. Fry for a couple of minutes.

Add 3 tbsp of curry paste, 3 boxes of cardamon (squash beforehand), sweet pepper, and cauliflower. Fry for 5 minutes, stirring from time to time.

Add 400 g (14,1 oz) of pickled tomatoes, then add water to the jar and pour it to the frying pan. Wait until boils, add broccoli and zucchini, cover, and cook on the low fire for 10 minutes.

Remove from the fire, add 250 ml (1,1 cups) of yogurt and mix. Taste, salt if needed.

Serve on the separate plates itself or with boiled rice.