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Vegetable and coconut curry recipe
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253 ratings
If you want a curry in moments, keep it veggie. This cauliflower, sweet potato and coconut curry is speedy, satisfying and fragrant thanks to its use of delicious, ready-made curry paste. The chopped green beans added towards the end of cooking bring colour and crunch. See method
Ingredients
- 2 tbsp Madras curry paste
- 1 large onion
- 1 tsp cumin seeds
- 2 sweet potatoes, cubed
- 2 carrots
- 1 cauliflower, cut into small florets
- 1 vegetable stock cube, made up to 300ml
- 400ml can reduced-fat coconut milk
- 250g green beans, trimmed
- basmati rice, to serve
Each serving contains
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Energy
850kj
204kcal
10%
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Fat
10g
15%
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Saturates
7g
34%
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Sugars
13g
14%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 22.8g
Protein 6.1g
Fibre 8.1g
Method
- Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.
- Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes. Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.
- Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.
See more Vegetarian recipes