Vegetable and Coconut Curry Recipe - Serves 4-6

Vegetable and Coconut Curry Recipe

From 290 to 435 calories each serving (488 to 633 calories if eating with rice)


2 tablespoons (30ml) cooking oil
1 medium onion, peeled and finely sliced
2.5cm (1 inch) cube fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
1 medium courgette (zucchini), cut into half lengthways and cut into 6mm (1/4 inch) slices
200g (7 oz) cauliflower florets, washed and cut into 1cm (1/2 inch) pieces
1 medium red pepper (capsicum), with core removed and finely chopped
1 large sweet potato, peeled and cut into 1cm (1/2 inch) cubes
1 tin/can (400g or 14 oz) chickpeas, drained
1 tin/can (400ml or 14 fl oz) coconut milk
250ml (9 fl oz) vegetable stock
2 tablespoons (30ml) brown/raw sugar
1 tablespoon (15ml) curry powder
1/2 teaspoon (2.5ml) cayenne pepper
1/2 teaspoon (2.5ml) salt


Heat the cooking oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium to high heat
Add the onion, ginger and garlic, mix well and saute for 2 minutes, turning often
Add the courgette (zucchini), cauliflower, red pepper (capsicum), sweet potato, chickpeas, coconut milk, vegetable stock, brown sugar, curry powder, cayenne pepper and salt, mix well, bring to the boil, adjust the heat to maintain a gentle boil, cover and boil for 20 minutes, stirring very few minutes
Make sure that the sweet potato is cooked (cook for longer if needed)
Serve hot on rice

Recipe submitted on 21 July 2018

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