Jamie Oliver Vegetarian Curry

This curry was born on a cold Saturday when I was absolutely done with beige dinners and ready to roast something into submission. I had a parsnip, half a courgette, and one lonely carrot rolling around in the drawer — not exactly the start of anything legendary. But then I saw this recipe in one of Jamie’s books and thought, Right. Let’s turn this veg into something glorious.

It’s a bit of a project — not in a stressful way, just in a let’s light a candle and lean in sort of way. Roasting the veg makes everything taste deep and a little smoky, the sauce is silky and warm, and the spinach-stuffed naan is… ridiculous. In the best way. This isn’t a 15-minute miracle. It’s a proper cook. But if you’ve got the time, it’s worth every minute.

Why You’ll Love It

• Roasting the veg gives it this rich, toasty depth — not just boiled-to-death softness
• You get a warm, fragrant curry and fresh baked naan in one go
• It’s wildly colourful — orange squash, green peas, golden crust, the lot
• Great for feeding a group or batch cooking for leftovers
• Naturally vegetarian, but still hearty and satisfying
• That stuffed naan… honestly, it steals the show. Soft inside, crisp outside, cheesy and perfect

Ingredients

Curry

• 1 heaped teaspoon Madras curry paste
• Olive oil
• 1 tablespoon red wine vinegar
• 1 parsnip
• 2 carrots
• ½ a butternut squash (about 600g)
• 1 courgette
• 200g frozen cauliflower
• 4cm piece of ginger
• 2 cloves garlic
• 2 tablespoons good mango chutney
• 1 x 400g tin plum tomatoes
• 1 x 400g tin light coconut milk
• 100g frozen peas

Stuffed Naan

• 1 small knob unsalted butter
• 6 cloves
• ½ a cinnamon stick
• 1 small leek
• 300g frozen spinach
• 2 mugs (about 600g) self-raising flour, plus extra for dusting
• 100g feta cheese

To serve

• A few spoons of natural yoghurt
• Pickles or chutneys, if you like
• Fresh coriander (optional)

How to Make It

Roast the veg until golden and gnarly:

Preheat your oven to 200°C (fan). In a large roasting tray, mix the curry paste, a pinch of salt, 2 tablespoons of olive oil, and the vinegar. Wash the root veg (you don’t need to peel them, just scrub well), then chop everything into rough chunks — about 2cm pieces. Get it all into the tray with the frozen cauliflower and toss to coat. Roast for 40–50 minutes, until it’s soft and caramelised at the edges.

Make the curry sauce base:

Meanwhile, peel and finely chop the ginger and garlic. Add to a wide pan with a splash of oil over medium heat. Stir until just golden and fragrant. Add the mango chutney — it’ll sizzle — then the plum tomatoes (break them up with your spoon). Pour in the coconut milk, stir well, and bring to the boil. Turn off the heat and let it sit.

Build your naan filling:

Melt the butter in a large oven-safe frying pan. Add the cloves and cinnamon stick. Trim, wash, and finely slice the leek, then add it with the frozen spinach. Cook until it’s dark, dry, and smells intense — about 10 minutes. Let it cool. Don’t skip this step or your naan will end up soggy inside.

Make and stuff the naan dough:

In a big bowl, add the flour and a good pinch of salt. Make a well in the centre, pour in 300ml water and 1 tablespoon of oil, then mix with a fork until it’s shaggy and awkward. Use floured hands to knead it into a soft, elastic dough — not sticky, not dry. On an oiled surface, stretch it out into a 30cm circle. Mix the cooled spinach with crumbled feta, pile into the centre, fold the dough over, and seal it like a giant dumpling. Pat into a rough disc (about 25cm).

Bake the naan until crisp and golden:

Wipe out the pan you cooked the spinach in. Carefully place the filled naan inside. Bake in the bottom of the oven for 20–25 minutes until it’s crisp outside and fluffy in the middle. Don’t worry if it looks rustic — that’s the charm.

Finish the curry:

A few minutes before serving, reheat the sauce gently. Stir in the roasted veg and frozen peas. Simmer until the peas are cooked and the sauce thickens a little — about 5–7 minutes. Taste and season. It should be warm, creamy, and just sweet enough.

Serve it up:

Cut the naan into big wedges. Serve everything on the table — curry in a big dish, naan piled up, yoghurt and chutney on the side. No fuss. Just pass things around and eat until the table’s quiet.

Common Mistakes and How to Dodge Them

Why is my naan dough tough or cracking?
You might’ve added too much flour or not enough water. Add a splash at a time while kneading until it’s soft and springy, but not sticky.

Veg still raw after roasting?
Chop it smaller or roast a bit longer. Crowded trays take longer — use two trays if needed.

Curry too sweet?
Cut back on the mango chutney next time or add more curry paste or lime to balance it out.

Bottom of naan burning?
Check your oven rack placement. Keep it on the bottom shelf, but don’t let the pan touch the oven base.

Storage and Reheating

• Fridge: Curry keeps 3–4 days in a sealed container. Naan keeps 2 days but is best fresh
• Freezer: The curry freezes beautifully. Naan, not so much once baked
• Microwave: Curry reheats well — add a splash of water to loosen it
• Oven: Reheat naan at 160°C wrapped in foil. Curry can be reheated gently on the hob
• Stovetop: The sauce does best low and slow. Stir often

Frequently Asked Questions

Can I make the naan ahead of time?
You can prep and fill it earlier in the day, then bake right before dinner. It tastes best warm.

What can I use instead of Madras paste?
Any curry paste you like will work — tikka, korma, rogan josh. Just adjust heat levels to taste.

Is this actually vegetarian?
Yes! There’s no meat, and the only dairy is feta in the naan — easy to swap out for vegan cheese if needed.

Can I skip the naan?
You can — but don’t. It’s the thing people remember. That said, plain rice or store-bought naan will still do the job.

Nutrition Facts (Per Serving):

• Calories: 610
• Fat: 22g
• Carbs: 78g
• Protein: 17g
• Sodium: 460mg
• Sugar: 11g