Coconut Vegetable curry

Home / Recipes / Curry / Coconut Vegetable curry

Coconut Vegetable curry

Coconut vegetable curry

When you are in need of food that will warm you from the inside out without adding to your waist size, look no further. This coconut vegetable curry is flavoursome and hearty but won’t leave you feeling stuffed and heavy.

Coconut Vegetable curryCoconut Vegetable curry

I served this delicious curry with crunchy poppadoms and a herbed yoghurt sauce but if you’d like to keep it vegan, simply omit the yoghurt sauce and finish the cooked curry with lots of fresh coriander and some freshly sliced chillies. The perfect meal for a quick, comforting week-night supper.

Coconut Vegetable curry

Coconut Vegetable curry
Prep time
Cook time
Total time
Recipe type: Curry, Vegetarian, Vegan,
Serves: 4-6
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 5cm piece of fresh ginger, finely grated
  • 2 tablespoons garam masala
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 2x 400ml coconut milk
  • 250ml vegetable stock
  • 1kg 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
  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.

Simply Delicious Recipe Ebook
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Showing 4 comments
  • Kim

    I made the coconut vegetable curry a couple weeks ago and it was out of this world!! I am not one to try a recipe unless it’s been reviewed but am sure glad I tried this one.
    Getting ready to make a pot again tonight….can’t quit thinking about it! Thanks for the outstanding recipe.

  • Alida Ryder

    Thanks for the lovely comment Kim and I’m so glad you liked the curry.

  • Wandering Bodhi

    Looks delicious.. am going to make it today for some friends :)

  • Alida Ryder

    I hope you enjoyed it! :)

Leave a Comment

Rate this recipe:  

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Coconut cream pieBeef shin stew with Parmesan dumplings