Vegetable Coconut Curry Recipe
Prep Time:
10 minutes
Cook Time:
34 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 teaspoons mild curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 small eggplant, diced
  • 3 large cloves garlic, crushed
  • ½-inch knob ginger, grated
  • 1 mild, fresh red chili pepper, finely chopped
  • ½ small butternut squash, peeled and diced
  • 1 small head cauliflower, florets roughly chopped
  • 1 (14-ounce) can coconut milk
  • 1 (14-ounce) can chopped tomatoes
  • 1 cup vegetable stock
  • 4 ounces green beans, diced
  • salt, to taste
  • pepper, to taste
Directions
  1. Heat the olive oil in a large pot on a medium-high setting. Once the oil is hot, add the curry powder, turmeric, cumin and ground coriander. Stir well and cook for 1 minute until fragrant.
  2. Add the onion, red pepper and eggplant. Cook until softened, about 6 to 8 minutes.
  3. Add the garlic, ginger, and chili. Stir well and cook for another 2 minutes.
  4. Add the butternut squash, cauliflower, coconut milk, chopped tomatoes and vegetable stock. Bring to the boil then reduce to a simmer and leave to cook for 20 minutes.
  5. Add the green beans and cook for another 5 minutes.
  6. Season with salt and pepper to taste.
  7. Optionally serve with rice, fresh chopped cilantro, and lime wedges.