Butter vegetable curry

Adam Liaw
Butter vegetable curry.
Butter vegetable curry. Photo: William Meppem

This simple vegetable version of Australia's most-loved Indian dish is ready in minutes.


1 brown onion, chopped

3 garlic cloves, peeled

2cm piece of ginger, peeled

1 cup tomato passata

¼ cup unsalted cashews

½ tsp salt, plus extra to season

2 tbsp butter

1 small sweet potato, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

3 cups cauliflower florets

10 green beans, tailed

½ cup frozen peas

½ cup thickened cream

coriander leaves, to serve


1 tsp garam masala

1 tsp turmeric

¼ tsp chilli powder (or to taste)

½ tsp fenugreek powder

1 tsp coriander powder


1. Combine the onion, garlic, ginger, tomato passata, cashews and salt in a blender and blend to a smooth puree. Heat a large saucepan over medium heat and add the butter. Add the puree and cook over medium heat for about 10 minutes, stirring frequently, until it is thick and fragrant. Add the spices and stir well. Add one cup of water and bring to a simmer. Add the sweet potato and simmer for five minutes, then add the carrots and simmer for a further two minutes.

2. Add the cauliflower, beans and peas and simmer for a further five minutes until all the vegetables are softened, adding more water at any stage if necessary. Stir through the cream, taste and adjust for seasoning. Scatter with coriander leaves and serve.

Serve with Adam Liaw's yoghurt naan.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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