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4.8 from 27 votes

Coconut Vegetable curry

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 -6
Course: Main Course
Cuisine: Vegan

Ingredients

  • 1 onion finely chopped
  • 2 garlic cloves thinly sliced
  • 5 cm piece of fresh ginger finely grated
  • 2 tablespoons garam masala
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 2 x 400ml coconut milk
  • 250 ml vegetable stock
  • 1 kg vegetables of your choice trimmed and washed (I used cauliflower florets, sugar snap peas, sweet potato, spinach and sweet corn)
  • Juice of 1 lime
  • salt to taste
to serve
  • poppadoms
  • 1 cup yoghurt mixed with 2 tablespoons chopped coriander and seasoned to taste

Instructions

    Cup of Yum
  1. To make the curry, fry the onion in a splash of oil in a large pot.
  2. When the onion is soft, add the garlic and ginger and stir-fry for a few seconds before adding the spices and sugar.
  3. Fry for another 30 seconds then pour in the coconut milk and the stock.
  4. Allow to come up to the simmer and cook for 5 minutes.
  5. Next, add the vegetables that will take the longest to cook first. (I added the sweet potato first, allowed it to simmer for 7 minutes then added the cauliflower, allowed it to simmer for another 10 minutes and finally added the sugar snaps, spinach and corn and allowed it to simmer gently for a final 10 minutes.)
  6. Add the lime juice and season to taste.
  7. Serve the curry with poppadoms and yoghurt sauce.