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Vegetable Curry Packed Yorkshire

Everyone knows someone who needs a Yorkshire pudding with every meal. 🤤🍽️


Vegetable Curry

1 tablespoon vegetable oil

100g white onion, chopped

3 cloves garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

1 tablespoon curry powder

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon turmeric

¼ teaspoon sea salt

1 400g tin chopped tomatoes

180 millilitres vegetable broth

1 400g tin chickpeas, drained

200g cauliflower florets

150g carrots, sliced diagonally

150g red peppers, chopped into ½-inch pieces

100g green beans, chopped into ½-inch pieces

75g baby corn, chopped

240 millilitres coconut milk

75g fresh spinach leaves

To Serve

4 Aunt Bessie’s Giant Yorkshires

Basmati rice, cooked


Fresh coriander, chopped


1. Preheat the oven to 200˚C.

2. Heat the oil in a large pot over medium heat.

3. Add garlic and onion; cook until they begin to soften (2–3 minutes), stirring frequently.

4. Add ginger, curry powder, coriander, cumin, and turmeric. Stir to combine.

5. Add chopped tomatoes, broth, and chickpeas to the pot. Bring to a boil over medium high heat.

6. Add cauliflower, carrots, red peppers, green beans, and corn. Mix to combine.

7. Reduce heat and cover. Let cook for 15–20 minutes, stirring occasionally, or until vegetables are tender.

8. Meanwhile, cook Aunt Bessie’s Giant Yorkshires as per package instructions.