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Mixed Vegetable Curry

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

 450 g potatoes or sweet potatoes
 225 g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
 2 tbsp vegetable oil
 1 onion, peeled and chopped
 4 garlic cloves, peeled and chopped
 50 g creamed coconut, grated
 400 g can canned chopped tomatoes
 1 level teaspoon of salt
 4 handfuls of fresh spinach
 Coriander sprigs to garnish
 Basmati rice, to serve
 4 tbsp of curry paste, we used Madras curry paste
1

Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside. Meanwhile, prepare the vegetables.

2

Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stirring occasionally.

3

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 15 minutes, then add the spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs just before serving.