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Vegetable and Coconut Curry  Veg  HT  MC  55mins


Serves 4     Hot Vegetarian Vegetables   Main Course  Curries  Gluten Wheat free  Eggless



25g/1oz Butter

1 Onion , chopped

1 Green Chilli Pepper, finely chopped

1 Garlic Clove, crushed

1 teasp freshly grated Ginger

  teasp Turmeric

  teasp Ground Cardamom

  teasp Ground Cinnamon

240ml/8fl.oz. Coconut Milk

1 Strip of Lemon Rind

75g/3oz Green Beans, trimmed and cut into 2.5cm/1 inch lengths

  Green Capsicum (Sweet Pepper), cut into strips

  Red Capsicum (Sweet Pepper), cut into strips

  Large Cauliflower, cut into florets

2 Courgettes (zucchini), thickly sliced

50g/2oz Butternut Squash , peeled, seeded and cut into large chunks

2 Large Potatoes, cut into 2.5cm/1 inch cubes

60ml/2fl.oz. Coconut Cream

1 tbsp Freshly chopped Coriander




1. Melt the butter in a large saucepan over a low heat. Add the onion, chili, garlic and ginger and cook for 4-5 minutes until the onions are soft.


2. Add the cardamom, turmeric and cinnamon and cook , stirring, for a further 2-3 minutes.


3. Stir in the coconut milk and lemon rind and simmer, uncovered, for 10 minutes.


4. Add all the vegetables and cook, uncovered, for 15 minutes until the vegetables are just tender


5. Add the coconut cream and simmer for a further 5 minutes. Serve hot.




More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

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What's in Season  |  Growing Vegetables

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