Vegetable curry

Name: Vegetable curry
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian recipes
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

Easy
January 2009

Easy
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

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.

Method

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.

delicious. tips

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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