Coconut Vegetable Curry

Here are the complete recipe for coconut vegetable curry. A light and subtly spicy dish to eat with rice or naan breads.

INGREDIENTS

- 1 parsnip, peeled and cut into batons

- 10 new potatoes, halved

- 100g cauliflower florets

- 100g fine green beans

- 4 tbsp whole-milk yogurt

- 2 tbsp rapeseed oil

- 2cm-long cinnamon stick

- 1 banana shallot, thinly sliced

- 1 garlic clove, chopped

- 1 tbsp grated ginger

- 2-4 green chillies (depending on how hot you like it), split and deseeded

- the seeds from 6 crushed cardamom pods

- 1 tsp cumin seeds

- 1 tsp turmeric

- 1 tbsp tamarind pulp

- 1 tbsp garam masala

- 2 tomatoes, chopped

- 1 x 400ml tin low-fat coconut milk

- ½ cucumber, peeled, halved lengthways, deseeded and cut into 1cm slices

- handful of coriander

METHODS

- Bring a pan of salted water to the boil and add the parsnip, potato, cauliflower and green beans. Cook until parboiled, then drain and refresh in cold water. Pat dry, mix with the yogurt in a bowl and set aside.

- Heat the oil in a pan and fry the cinnamon stick and shallot over a medium heat until pale gold. Lower the heat and add the garlic, ginger and chilli. Cook for a minute then add the cardamom, cumin and turmeric along with the tamarind and garam masala. Add a teaspoon of salt and the tomato, then stir-fry for a moment before adding the coconut milk.

- Simmer for 10 minutes, add the part-cooked vegetables, then bring back to a simmer and cook for five minutes, adding the cucumber in the last minute. Scatter with coriander. Serve with rice or naan.

SHARE THIS