This vegetable coconut curry is perfect for a family meal or a vegetarian dinner party with some friends. It can be served with wild rice or cauliflower rice and a green salad.
Method
-
Heat the coconut oil in the frying pan.
-
Add the onion, ginger, garlic and chillies to the frying pan.
-
Once the onion is golden brown add the courgette, red pepper, aubergine and cauliflower.
-
Stir fry the vegetables for 5minutes and then mix in the tumeric and ground coriander.
-
Next stir the coconut milk, tamari and palm sugar. Leave to simmer for about 30 mins. Five mins before serving stir in the fresh herbs.
-
When the curry is cooked, serve with brown or wild rice and a green salad.
| Ingredient | Quantity | |
| Coconut oil |
1 |
tsp |
| Onion, finely chopped |
1 |
—- |
| Ginger finely chopped |
1 |
tsp |
| Garlic crushed |
1 |
tsp |
| Chilli pepper or 1tsp dried chilli flakes |
1 |
—- |
| Mushrooms |
330 |
g |
| Ground Coriander |
1 |
tsp |
| Tumeric |
2 |
tsp |
| Courgette, |
1 |
|
| Red pepper |
1 |
—- |
| Aubergine |
1 |
—- |
| Cauliflower |
1/2 |
|
| Coconut milk |
400 |
g |
| Palm Sugar |
1 |
tsp |
| Tamari |
1 |
tbsp |
| Fresh coriander |
1/2 |
cup |
| Fresh Basil |
1/2 |
cup |
Method
-
Heat the coconut oil in the frying pan.
-
Add the onion, ginger, garlic and chillies to the frying pan.
-
Once the onion is golden brown add the courgette, red pepper, aubergine and cauliflower.
-
Stir fry the vegetables for 5minutes and then mix in the tumeric and ground coriander.
-
Next stir the coconut milk, tamari and palm sugar. Leave to simmer for about 30 mins. Five mins before serving stir in the fresh herbs.
-
When the curry is cooked, serve with brown or wild rice and a green salad.