Mixed Vegetable Curry

This is a light and very healthy curry. Add some Greek yogurt at the end if you like a richer tasting curry. Most vegetables that need rescuing in the bottom of the fridge can be used in this curry. Serve with basmati rice.

By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4

  • 450g potatoes or sweet potatoes
  • 225g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
  • 400g can chopped tomatoes
  • 4 garlic cloves, peeled and chopped
  • 50g creamed coconut, grated
  • 1 onion, peeled and chopped
  • tablespoons vegetable oil
  • 4 tablespoons curry paste (we used Madras)
  • coriander sprigs to garnish
  • 1 level teaspoon of Salt
  • To serve, basmati Rice

Instructions

  1. Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
  2. Prepare the vegetables.
  3. Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stiffing occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
  4. Add the vegetables, salt and 150ml water. Bring to the boil, cover and simmer for about 15minutes, then add the beans and spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs.
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Comments on this recipe

  • Emma

    Brilliant website!!

    The veg curry is wonderful and freezes so well for an easy supper when you get in from work. Just use whatever veg is looking a little tired!

    Posted on 24 Jan 2008 at 20:22
  • Valerie

    Yum! The veg. curry is great when you want something in a hurry.

    Posted on 09 Apr 2008 at 05:02
  • Caroline

    Looks lovely - and all with the veg that is often over bought and may go off before use! Will be trying it this week.

    Posted on 06 Jun 2008 at 22:44
  • Pam

    Very good !!

    Posted on 25 Aug 2008 at 04:04

Comments on this recipe