Gordon Ramsay vegetable curry recipe

This easy Gordon Ramsay vegetable curry is the perfect midweek meal or Friday treat and it’s ready in 45 minutes. 

Not only does this recipe contain 5 of your 5-a-day, it’s also got nearly 11g of protein per portion and only 247 calories. Gordon stirs in greek yogurt at the end but you could use coconut yogurt if you’d like to make the recipe vegan. It will also give a delicious coconutty flavour.

Ingredients 

• 2tbsp vegetable oil
• 1 banana shallot or 2 regular ones, peeled and roughly chopped
• 1 garlic clove, peeled and finely chopped
• 2 long red chillies, deseeded and finely chopped
• 1 small celeriac, peeled and chopped, approx 450g
• 2tbsp madras curry paste
• A few cardamom pods
• 1 green pepper, cored, deseeded and roughly chopped
• 1/2 large cauliflower, cut into florets, approx 250g
• 400g can chopped tomatoes
• 1/2 head of broccoli, cut into florets, approx 200g
• 1 large courgette, roughly chopped, approx 300g
• 250ml Greek yogurt

Method 

1. Heat the oil in a large, wide pan and add the shallot, garlic and chillies. Cook, stirring for a minute or so until you can smell the garlic.
2. Add the celeriac and some seasoning. Cook over a high heat for 2 mins and then add the curry paste, cardamom pods, green pepper and cauliflower florets. Continue to stir over a high heat for 5 minutes.
3. Tip in the tomatoes, then fill the empty can with water and pour this in too. Bring to the boil, then add the broccoli and courgette. Simmer for 8-10 minutes until the vegetables are tender.
4. Turn down the heat and stir in the yogurt. Taste and add salt and pepper if needed.

Top tips for making this Gordon Ramsay vegetable curry

The curry can be made ahead and then reheated when you’re ready to serve. Leftovers can be kept for a couple of days making this a great meal prep dinner or lunch. Try sprinkling some peanuts or cashews into the finished veggie curry for a tasty, crunchy twist.

Jessica Ransom

“An easy way to elevate the presentation of any recipe, but especially curry, is a sprinkle of fresh herbs just before serving. Coriander would work brilliantly with this curry and I like to use leaves and finely chopped stalks to minimise food waste.” 

Gordon Ramsay Quick & Delicious: 100 recipes in 30 minutes or less by Gordon Ramsay (Hodder & Stoughton, £13.58) - View at Amazon

If you want more of Gordon’s meals that take 30 minutes or less to make, this book is full of inspiration. ideas including a warm aubergine, tomato and burrata salad, and a spiced squash and lentil soup which is perfect on a cold blustery evening. 

If you fancy some more celeb recipes, you should make this Joe Wicks chickpea curry next. You might also like Joe Wicks' halloumi and cashew curry or our split pea and vegetable curry is another great veggie choice. For something a little different and indulgent, try Wagamama's katsu curry recipe