Vegetable and coconut curry recipe
Created by The Tesco Recipes team
If you want a curry in moments, keep it veggie. This cauliflower, sweet potato and coconut curry is speedy, satisfying and fragrant thanks to its use of delicious, ready-made curry paste. The chopped green beans added towards the end of cooking bring colour and crunch.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 204 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 2 tbsp Madras curry paste
- 1 large onion
- 1 tsp cumin seeds
- 2 sweet potatoes, cubed
- 2 carrots
- 1 cauliflower, cut into small florets
- 1 vegetable stock cube, made up to 300ml
- 400ml can reduced-fat coconut milk
- 250g green beans, trimmed
- basmati rice, to serve
Each serving contains
- Energy
- 850kJ 204.0kcal
- Fat
- 10g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 22.8gProtein 6.1gFibre 8.1g
Method
- Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.
- Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes. Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.
- Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.
- See more Vegetarian recipes
