Vegetable Coconut Curry

As a mother of three, I am always finding ways to make haste in the kitchen. I am always on the quest for quick recipes, which are easy to make and equally tasty and nutritious. It’s hard to imagine but such recipes do exist!

Today’s recipe is a good way to introduce your little people to curry and vegetables. My boys adore this dish and will happily eat thirds too. It combines the warm earthiness of garam masala with the coastal flavours of coconut. What makes this recipe fuss free is that you can pretty much use whatever vegetables you have in the fridge. 

My meat lovers, you could add chicken or fish or prawns to this dish, either way it’s lip smackingly delicious.

Ingredients 

1. One small cauliflower, cut into bite size florets
2. Two potatoes, cut into bite size cubes
3. Two carrots, peeled and cut into sticks
4. One red capsicum, roughly sliced
5. Handful of green beans, roughly chopped
6. One cup of green peas
7. One onion, finely sliced
8. Two pods of garlic, finely chopped
9. One thumb sized piece of ginger, finely chopped
10. One heaped teaspoon of garam masala
11. Half teaspoon of turmeric
12. One medium size cinnamon stick
13. One bay leaf
14. 800 ml of light coconut milk
15. Salt to season
16. Four tablespoons of vegetable oil

Steps 

1. Heat oil in a saucepan. Add cinnamon stick, followed by onion, garlic and ginger. Cook until aromatic and onion is translucent.
2. Now add the vegetables and dry spices, except bay leaf. Mix well.
3. Add coconut milk, bay leaf and season with salt to taste. Simmer the curry on a medium flame for 15-20 minutes or until the vegetables are tender.

Serve with steamed rice or savoury flatbread or simply eat it as a soup. So moorish, so tasty.

If you liked reading this recipe and are keen to try out more such recipes, please don’t forget to follow me on Instagram or Facebook. Simply look for @lipsmackinglydelicious