Vegetable Madras (Hot Vegetable Curry House Curry)
Cauliflower, potato and peas in a deep red, properly hot tomato sauce, the way a curry house does its madras.
Made with Curry base sauce (onion and tomato) and Madras paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato chunks in salted water for 6 minutes until just tender, then drain.
6 min - 2
Heat the oil in a large pan over a medium heat. Stir in your ready made madras paste (see the base recipe) and the cumin and fry for 2 minutes, stirring, until the oil darkens.
2 min - 3
Add the tomato purée and cook for 1 minute, then pour in your ready made curry base sauce (see the base recipe). Bring to a simmer.
- 4
Add the cauliflower and potatoes. Cover and simmer for 12 minutes, stirring now and then, until the cauliflower is just tender.
12 min - 5
Stir in the peas, sugar and salt and cook uncovered for 4 minutes until the sauce is thick.
4 min - 6
Add the lemon juice, taste and add more salt or chilli if you like. Scatter with the coriander and serve with rice.
Tips
- Frying the madras paste in oil before the base goes in cooks out the raw spice taste and gives the red colour.
- The sugar and lemon juice balance the heat and acidity. Taste before adding the full amount.
- For a milder curry use 30 g of paste and let the base carry more of the flavour.
Storing and freezing
Keeps 3 days in the fridge and 3 months in the freezer. Cool within 2 hours, freeze in portions, and reheat until steaming hot all the way through.
Questions
How hot is a madras?
It is one of the hotter curry house curries, but you control it through the paste and chilli powder. Start with 30 g of paste and add more at the end.
Is this vegetable madras vegan?
Yes. It uses oil, vegetables, spices, madras paste and the vegan base. Check the paste label, as some brands add shrimp or dairy.
Can I use other vegetables?
Yes. Aubergine, sweet potato, green beans and chickpeas all work. Add firm vegetables early and soft ones in the last 5 minutes.
More made with curry base sauce (onion and tomato)
Mushroom Bhuna with Peppers
DFEFNFVegetable Rogan Josh
DFEFNFMadras Tofu and Pepper Curry
GFDFEFPaneer Jalfrezi with Peppers and Chillies
EFNFVSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.