Quick Vegetable Curry

Quick Vegetable Curry

Services provided:



1 courgette diced
75g mushrooms diced
Small pack green beans chopped into 2cm pieces
½ small cauliflower cut into small florets
1 red pepper deseeded and diced
1 carrot peeled and diced
2 medium onions peeled and diced
1 thumb nail size piece ginger peeled and finely chopped or grated
2 cloves garlic peeled and finely chopped or grated
1 red chilli finely chopped
1 teaspoon turmeric
2 teaspoon ground cumin
2 teaspoon ground coriander
1 tsp chilli powder
1 tbsp tomato puree
1 tbsp vegetable oil
1 tin chopped tomatoes
250ml coconut milk
250ml hot vegetable stock
2 tbsp coriander leaves, freshly chopped


1. Put oil in a wok, add garlic, ginger, chilli and onions and cook on a low heat for 5-7 minutes until soft
2. Add tomato puree and spices and cook for a further 5 minutes to cook out the spices
3. Add vegetables, chopped tomatoes and stock and simmer for 20minutes
5. Stir through the coconut milk and coriander, serve with hot rice and naan breads


Be patient and make sure you cook out the spices and puree for a much better flavour