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.
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 curryPrint Pin Rate
- 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
- 1 cup yoghurt mixed with 2 tablespoons chopped coriander and seasoned to taste
- 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.