Skip to content
Vegetable and coconut curry recipe

Vegetable and coconut curry recipe

250 ratings

If you want a curry in moments, keep it veggie. This cauliflower, sweet potato and coconut curry is speedy, satisfying and fragrant thanks to its use of delicious, ready-made curry paste. The chopped green beans added towards the end of cooking bring colour and crunch. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 204 calories / serving
  • Vegetarian
  • Dairy-free

Ingredients

  • 2 tbsp Madras curry paste
  • 1 large onion
  • 1 tsp cumin seeds
  • 2 sweet potatoes, cubed
  • 2 carrots
  • 1 cauliflower, cut into small florets
  • 1 vegetable stock cube, made up to 300ml
  • 400ml can reduced-fat coconut milk
  • 250g green beans, trimmed
  • basmati rice, to serve

Each serving contains

  • Energy

    850kj
    204kcal     10%

  • Fat

    10g 15%

  • Saturates

    7g 34%

  • Sugars

    13g 14%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 22.8g Protein 6.1g Fibre 8.1g

Method

  1. Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.
  2. Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes. Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.
  3. Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.

See more Vegetarian recipes 

You may also like

Be the first to comment

Before you comment please read our community guidelines.