What Vegetables Go with Lamb Curry? 13 Best Vegetables

If you’ve been wondering what vegetables go with lamb curry, wonder no more!

I’ve got 13 delicious options that will perfectly complement your next curry dish.

And trust me, your friends and family will be impressed.

So, whether you’re looking for something traditional or something a little out-of-the-box, read on for my top picks.

What Vegetables Go with Lamb Curry? 13 Best Vegetables

Something magical happens when you pair lamb curry with the right vegetables.

The spices in the curry bring out the natural flavors of the vegetables, and the vegetables help to round out the dish.

When it comes to choosing the right vegetables for your lamb curry, there are a number of great options to choose from.

Here are 13 of the best vegetables for lamb curry:

Parsnip

Parsnip is naturally nutty or earthy in flavor, which makes it a great addition to any curry recipe.

I like to add it in with other root vegetables like potatoes or sweet potatoes.

It’s also a good way to bulk up a curry without adding too many additional calories.

Pro Tip: When cutting parsnips, make sure to use a sharp knife.

They can be difficult to cut through if they’re not properly sharpened.

Carrots

Carrots are sweet, woody, and earthy, making them a perfect compliment to rich and savory curry dishes.

I like to use them in my curries for two reasons: first, they help balance out the spice; and second, they add a lovely sweetness and depth of flavor.

Carrots can be used in pretty much any curry recipe, but my personal favorite is lamb curry.

Pro Tip: When cutting carrots for curry, make sure to cut them into uniform pieces so they cook evenly.

Potatoes

White potatoes have a subtly sweet mild flavor that goes well with any curry recipe.

I like to add them into my curries for a little extra bulk and sweetness.

You can use potatoes in so many different ways in your curry recipes – diced and roasted, mashed, or even as a thickener for soups and stews.

Pro Tip: When cooking with potatoes, always remember to give them a good wash before using them in your recipe.

This will help remove any dirt or debris that may be on the surface of the potato.

Fresh Tomatoes

Tomatoes add a lovely sweetness and acidity to any curry recipe.

I like to use them in a variety of ways depending on the other ingredients in the dish.

If I’m using sweet ingredients like honey or coconut milk, I’ll add diced tomatoes towards the end of cooking so they don’t overcook and turn into mush.

If I’m using more savory ingredients, I’ll add them at the beginning of cooking so they have time to soften and release their juices.

Pro Tip: One of my favorite ways to use fresh tomatoes in curry is to make a tomato chutney.

This chutney is great with all sorts of curries, but it’s especially delicious with chicken or lamb dishes.

Sweet Potato

If regular white potatoes are the workhorses of the veg world, then sweet potatoes are the rockstars.

They’re versatile, they’re flavorful, and they go well with just about anything.

I especially love them in lamb curry. Sweet potatoes add a touch of sweetness and creaminess that takes the dish to the next level.

Pro Tip: When adding sweet potato to your curry, be sure to cut it into small pieces so that it cooks evenly.

Brussels Sprouts

These round little balls of goodness are the perfect addition to any lamb curry.

I like to cut them in half so that they can soak up all of the delicious curry flavor.

Brussels sprouts can also be added to other dishes like stir-fries, rice bowls, and even pizza.

Pro Tip: If you find that your Brussels sprouts are a little too bitter, try roasting them before adding them to your dish.

This will help to sweeten them up.

Zucchini

Raw zucchini might not taste like much, but it really absorbs the flavors of whatever it’s cooked with.

That’s why I love using it in lamb curry.

The zucchini takes on all the delicious spices and flavors of the curry, making for a super flavorful and satisfying dish.

You can also use zucchini in other types of curries, like chicken or shrimp curry.

Pro Tip: When cutting zucchini for curry, I like to cut it into thick slices so that it doesn’t get lost among all the other ingredients.

Yellow Squash

Yellow squash tastes sweet and mild, making it a good choice if you want to add a vegetable to your curry without overwhelming the other flavors.

It pairs well with lamb, chicken, and shrimp curry.

I like to cut it into small pieces so that it cooks quickly and doesn’t get mushy.

Eggplant

Eggplant has a funny texture – it’s firm, but almost spongy, and it soaks up flavor like a sponge.

I like to use it in lamb curry because the two flavors complement each other so well.

Eggplant also goes well in tomato-based sauces and stews.

Pro Tip: When cooking with eggplant, make sure to salt it generously.

This helps to draw out the moisture and prevent the eggplant from becoming mushy.

Cauliflower

Cauliflower soaks up all the flavors in a curry, making it the perfect addition to any lamb curry recipe.

I like to add cauliflower to my curries because it’s a milder vegetable and it doesn’t overpower the other flavors in the dish.

You can also use cauliflower in other Indian dishes, like aloo gobi or saag paneer.

Pro Tip: When cooking with cauliflower, make sure not to overcook it.

Cauliflower should be cooked until it’s tender, but still has a bit of a bite to it.

Green Beans

Green beans add a bulky, satisfying element to this otherwise light lamb curry.

I like to add them in near the end so they retain some of their crunch.

You could also blanch them before adding them to the curry for a softer texture.

Green beans are also a good way to bulk up a vegetarian curry recipe.

Pro Tip: When cutting green beans, I like to cut on the bias (at an angle) for a more aesthetically pleasing dish.

Peas

Peas are like little balls of flavor, and they go so well in lamb curry.

I like to use them as a way to add a little sweetness and creaminess to the dish.

You can also use them in other curry dishes, like chicken or beef curry.

Just be sure to add them towards the end of cooking so they don’t turn into mush.

Pro Tip: If you want your peas to really pop, cook them separately from the curry and add them in at the end.

Kale

Kale has a strong flavor that can hold up to a rich and hearty lamb curry.

I like to use it in place of spinach or other greens because it doesn’t wilt as quickly.

You can also add kale to your favorite soup or stew recipe for an extra boost of nutrition.

Pro Tip: When cooking with kale, be sure to remove the tough stems before chopping the leaves.

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