out of 8 reviews
Vegetable Curry
A warming, aromatic curry built for sharing.
Ingredients
- 500g Mixed vegetables (chopped) 4 cups
- 1 Onion (diced)
- 3 Garlic cloves (minced)
- 15g Ginger (grated) 1 tbsp
- 15g Curry powder 2 tbsp
- 400ml Coconut milk 1 can
- 400g Diced tomatoes 1 can
- 200ml Vegetable stock 3/4 cup
- Fresh coriander, to serve
All ingredients shown in metric. Imperial measurements shown on right for reference.
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Preparation
15
minutes
Cooking
30
minutes
Method
Sauté the onion, garlic and ginger until softened and fragrant.
Stir in the curry powder and toast for 30 seconds.
Add the vegetables, tomatoes, coconut milk and stock. Simmer for 25–30 minutes until thickened.
Top with fresh coriander and serve over rice or with warm flatbreads.
Nutritional & Dietary
Gluten Free
Wheat Free
Dairy Free
Egg Free
Nut Free
Stone Baked Naan Bread
As used in this recipe
Wholegrain Pitta Breas
As used in this recipe
