Vegetable curry
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
661kcals
Fat
44g (31.2g saturated)
Protein
20.4g
Carbohydrates
49.7g (8.5g sugars)
Salt
3.2g
Calories
661kcals
Fat
44g (31.2g saturated)
Protein
20.4g
Carbohydrates
49.7g (8.5g sugars)
Salt
3.2g

Ingredients

  • 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

Method

  1. 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.
  2. 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.

delicious. tips

  1. 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.

  2. 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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