- 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)
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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