Coconut Vegetable curry
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
Vegan
Coconut Vegetable curry
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 onion finely chopped
- 2 garlic thinly sliced, cloves
- 5 cm ginger finely grated, piece, fresh
- 2 tablespoons garam masala
- 2 teaspoons paprika
- 1 teaspoon Turmeric ground
- 1 teaspoon sugar
- 2 coconut milk 400ml
- 250 ml vegetable stock
- 1 kg vegetable trimmed and washed (I used cauliflower florets, sugar snap peas, sweet potato, spinach and sweet corn, of your choice
- lime juice of 1
- salt to taste
to serve
- poppadoms
- 1 cup yoghurt mixed with 2 tablespoons chopped coriander and seasoned to taste
Instructions
- To make the curry, fry the onion in a splash of oil in a large pot.
- When the onion is soft, add the garlic and ginger and stir-fry for a few seconds before adding the spices and sugar.
- Fry for another 30 seconds then pour in the coconut milk and the stock.
- Allow to come up to the simmer and cook for 5 minutes.
- 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.)
- Add the lime juice and season to taste.
- Serve the curry with poppadoms and yoghurt sauce.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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