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Member recipe

Vegetable Curry

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Serves 2

A healthy, easy to make vegetable curry which tastes delicious!

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  • 1 large onion, peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • Small piece fresh ginger, peeled and chopped
  • 1 green pepper, sliced
  • Small aubergine, roughly diced
  • Small cauliflower, chopped into florets
  • 1 small potato, peeled and diced
  • 2 tbsp Balti curry paste
  • 1 vegetable stock cube
  • 160ml tin of coconut cream
  • Approx 6 large runner beans, topped and tailed and roughly chopped
  • 1 small head of broccoli, chopped into florets
  • Fresh baby spinach
  • 2 -3 tbsp fresh coriander, chopped plus extra to garnish
  • Salt and black pepper
  • Groundnut oil
  • Basmati rice to serve


    1. Heat a little groundnut oil in a pan and sautee the onion until softened. Add the garlic and ginger and allow to cook for 2-3 minutes
    2. Add the pepper and aubergine and cook for a further 5 minutes. Mix in the cauliflower, potato and curry paste and stir. Crumble the vegetable stock into a jug and add half a litre of boiling water, mix well and pour this stock over the vegetables
    3. Add the coconut cream into the dish before adding the runner beans and broccoli; leave to simmer for 10 minutes
    4. Season to taste before mixing through the baby spinach, add more water if necessary and allow to cook for a further 5-10 minutes until the runner beans and broccoli are tender
    5. Finally mix through the coriander and serve with rice. Garnish with a little extra coriander if desired

Comments, questions and tips

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12th Mar, 2011
I used a madras curry paste and added chickpeas. I made it for dinner for my husband and vegan daughter and served it with brown rice-delicious!
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