vegetable curry sauces

various dates

Stewing vegetables in curry sauce imparts the vegetable flavors to the sauce and that can shift the flavor symphony considerably .

I like my curry hotter than most available commercial powders and with a hint of sweetness. To obtain that, I add some chile powder, ground white pepper, turmeric and only enough sugar to barely get that sweetness in there. Pineapple or other fruit juices can also get that sweetness in there.

Occasionally, I do add more sweetness than usual (e.g. sweetened condensed milk instead of evaporated) and that can turn the curry sauce (or soup) in a dessert. Not everyone will like that. If you don't, leave the sweetness out to get a regular curry.

A. sweet curry & vegetable sauce


This recipe is very similar to the Curry Dessert Soup recipe—was actually derived from it—but has less liquid, more curry and hot chili powder. The ingredient list has been reduced because we don’t need as much of the sauce.  


This is what you need for 4 cups of sauce:

  • 2 cups milk
    OR 1 14-oz. can evaporated milk
    OR condensed milk / sugar for extra sweetness
  • 2 tbsp. flour
  • 2 tbsp. butter / olive oil
  • 1 crown of broccoli, in small florets
  • 1 carrot, sliced
  • 1 potato, peeled, diced
  • S&P

powdered spices:

  • turmeric
  •  ginger
  • curry
  • hot chile


Pic1: sweet curry & vegetable sauce



Pic2: cooking
Pic3: sweet curry & vegetable soup
Pic3: vegetables, curry sauce, leg of lamb


B. curry gravy


It doesn't have to be sweet or soupy.
This recipe uses the cooking broth from meat or vegetables to make the sauce. This is definitely a wet-curry, but you can reduce the sauce to make it almost dry.


Pic6: red potatoes, broccoli in curry gravy
Pic7: served



This is what you need for 2 servings:

  • ½ lb. broccoli florets
  • ½ lb. red potatoes
  • 1-2 cups water / beef stock or diluted drippings
  • 2 tbsp. oil dough
  • S&P

powdered spices:

  • turmeric
  • ginger
  • curry
  • hot chile



  • Wash the red potatoes, do not peel.
    Halve or quarter larger potatoes.
  • combine broccoli and potatoes in a pan.
  • Add water / beef stock, S&P to taste.
  •  Bring to a boil.
  • Reduce heat and simmer until the potatoes are done, 8-12 minutes. This may already reduce the sauce to the desired thickness. Add liquid as needed to prevent burning.
  • Add curry a.o. spices to taste.
  • Stir in oil dough ½ tbsp. at a time if further thickening is needed.
  • Serve immediately.