- January 2009
- Serves 4
- Hands on time 40 mins
This vegetarian Indian recipe made with coconut milk is a light and easy curry to prepare, and makes a great midweek meal.
Need something quicker? Try our quick and easy vegetable curry recipe instead.
- Gluten-free recipes
- Vegetarian recipes
- 44g (31.2g saturated)
- 49.7g (8.5g sugars)
- 4 garlic cloves, chopped
- 1.5cm piece fresh ginger, chopped
- 1 tsp ground black or white pepper
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 450g (about 2 medium) waxy potatoes, roughly chopped into about 8 pieces
- 2 x 400g cans coconut milk
- 400g can chickpeas, drained and rinsed
- 1 small cauliflower, cut into small florets
- 3 tomatoes, cut into eighths
- 2 bunches of spring onions, trimmed and halved
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp caster sugar
- Large handful fresh coriander leaves
- Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.
- When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.
To freeze: make the curry, then leave to cool completely and freeze for up to 3 months. Defrost completely and reheat until piping hot throughout.
This delightful veggie curry tastes very, very good with a toasty English pale ale, or a creamy wheat beer from Belgium.
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