Mixed vegetable curry

vegetable curry

vegetable curry 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.


Serves 4

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


  • Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
  • Meanwhile, prepare the vegetables.
  • Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stirring occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
  • 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.

This recipe is provided by LoveFoodHateWaste