Vegetable Curry

November 16, 2016

This is really yummy and very easy to make. Whenever the kids (who are highly carnivorous) are away, I make this for my husband and me!

  • Prep: 15 mins
  • Cook: 30 mins


1Heat oil in a large saucepan (not a frying pan!) and sauté the onion, garlic and spices until fragrant and sizzling.

2Add coconut milk and mix well. Depending on the coconut milk you use, it may look a bit curdled and, well… yuck. Don’t panic – it all comes right in the end!

3Add the vegetables and simmer for 10 to 15 minutes, stirring frequently, until vegetables are cooked through. You may need to add a bit of water to the mis to ensure the vegetables are just covered during the cooking – it depends how generous you’ve been in measuring out the veges!

4If desired, thicken with a little cornflour in water. (If you have used light coconut cream this will almost certainly be needed)

5Serve on hot rice.


1 onion, diced

4 cloves garlic, crushed

1/2 tsp ground cumin

1 tsp garam masala

1/2 tsp ground coriander

1/8 to 1/4 tsp mild chilli powder (optional)

2 –3 tbsp cooking oil

400ml tin coconut cream

4 –5 cups lightly steamed vegetables (I find kumara, pumpkin and fresh green beans really nice, but try anything!)

1 – 2 tbsp cornflour in water to thicken if needed

steamed rice, to serve

2017-11-17T12:58:39+00:00 0 Comments

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