Vegetable & Coconut Curry
Vegetable and coconut curry, with a fragrant blend of herbs and spices. Delicious chunky vegetables bound in a creamy coconut curry that is quick to cook.
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Servings: 6 servings
Calories: 281kcal
Ingredients
Curry Paste
- 2 red chillies
- 4 cloves garlic
- 5 cm root ginger
- 1 large bunch coriander leaf and stem
- 20 ml water
Curry Sauce
- 2 tablespoon sunflower oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 2 red onions (cut into large chunks)
- 1 aubergine (cut into large chunks)
- 1 courgette (cut into large chunks)
- 1 red pepper (de-seeded and cut into large chunks)
- 120 g baby sweetcorn (cut in half)
- 100 g green beans (trimmed and cut in half)
- 400 ml rich & creamy coconut milk
- 150 ml water
- 1 Knorr vegetable stock pots
- 1 teaspoon palm sugar
- 1 teaspoon tamarind paste
- salt & pepper
Garnish - optional
- 2 red chillies (sliced)
- 2 spring onions (sliced)
- coriander leaf
- 2 limes (cut into wedges)
Instructions
Curry Paste
- Place all the ingredients for the curry paste into a food processor and blitz to a smooth consistency.
Curry Sauce
- Pour the sunflower oil into a large wok or non-stick frying pan and heat to medium high. Add the curry paste and cook for 3 minutes, stirring constantly.
- Add the ground cumin, coriander and turmeric to the curry paste and cook for 1 minute, stirring constantly, until the dried spices omit their fragrance.
- Place all the vegetables to the wok and stir to ensure all the vegetables are covered with the paste. Stir gently for 5 minutes.
- Add the coconut milk, water, vegetable stockpots, palm sugar and tamarind paste, stir to mix thoroughly and turn the heat down to medium. Cook for 12-15 minutes until the vegetables have softened. Check for seasoning and add salt and black pepper to taste.
- Serve immediately and garnish the top with chilli, spring onion and coriander leaf. If desired place a wedge of lime on the side.
Notes
If you don't have palm sugar, soft brown sugar can be substituted. Likewise, if you don't have tamarind paste, substitute this with the juice of a lemon or lime.
If you want to add less chilli heat, de-seed the chillies or reduce the number of chillies that you add to the curry paste.
We recommend using a thick and creamy coconut milk. However, if you want to use a lighter, thinner coconut milk, cut the water down a little.
Nutrition Facts
Vegetable & Coconut Curry
Amount Per Serving
Calories 281
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g81%
Sodium 257mg11%
Potassium 774mg22%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 11g12%
Protein 5g10%
Vitamin A 1228IU25%
Vitamin C 91mg110%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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