vegetable coconut curry

vegetable coconut curry

Coconuts are such an amazing ingredient. There aren’t many foods that work well in both in sweet and savoury dishes, as well as multiple cuisines! It also amazes me just how many different forms you can buy it in – oil/cream/water/sugar/milk and so on! In this recipe, I used coconut oil and coconut milk. Both of these ingredients create a delicious creaminess in the curry, which is perfect for balancing out the warmth of its spices.

I made this a fairly mild curry with a slight kick, so that you could really enjoy the levels of flavours and tastes within it. I really wanted to emphasise the richness of the coconuts, and their natural perfection. For the heat within the dish, I used some chilli and ginger, whilst also adding in cinnamon and allspice for a subtle sweetness. Overall, the ingredients and spices combine together to make a well-rounded mixture of flavour, perfect for a dish that you could enjoy any day! To complete the curry, I also added in some of my favourite vegetables; peas, broccoli, potatoes, spinach etc. for sustenance and different textures. This recipe is definitely my kind of comfort food, and something I could eat every day, so I hope you enjoy it!

 

vegetable coconut curry

serves 5-6

ingredients

1 medium sweet potato

1 medium baking potato

165g tenderstem broccoli (about 10 stems)

2 tbsp raw virgin coconut oil – I used Coconut Merchant

1 medium onion

1 red chilli (115g)

2 large cloves garlic

1 medium courgette (zucchini)

1 tsp ground cumin

1 tsp cinnamon

1/2 tsp turmeric

1/2 tsp allspice

1 tsp ground ginger

1 tsp chilli powder

2 tsp vegetable stock powder – I used bouillon

1 400g tin chopped tomatoes

1 400g tin full fat coconut milk – I used Coconut Merchant

1/2 cup (60g) peas

1/2 cup (30g) spinach

 

method

1. Firstly, peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and courgette, and deseed and chop your chilli. Set aside.

2. Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes. While they cook, add the onion, garlic and chilli into a large pan/wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add in the courgette and fry for a further 2 minutes or so.

3. Next, add the cumin, cinnamon, turmeric, allspice, ginger, chilli and vegetable stock powder into the pan with the onion mixture. Stir together, and then add in the chopped tomatoes and coconut milk. At this point, add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.

4. Now, stir the tomatoes and coconut milk together with the vegetables until well mixed, continuing to cook until the potatoes and broccoli are done. Then, when they have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken and for the flavours to develop. When there are 5 minutes left, lastly add in the peas and the spinach, and stir together.

5. When the curry has finished cooking, remove from the heat and serve with rice or what else you like!

 

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I served this curry in a beautiful bowl from Notonthehighstreet, which you can buy here!

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30 comments:

  1. Hi Harriet, I couldn’t agree more with how versatile coconut milk is. I use it in so many of my recipes. Your coconut curry looks stunning! That bowl is gorgeous!!! Probably just looks that since the food in it makes me want to lick my screen 🙂

    1. Hi Vanessa! Me too, it’s such an amazing food! Thank you so much for your kind words 🙂 I loooove the bowl too, it’s got beautiful little speckles covering it 🙂

  2. This looks so delicious and hearty! Wow! I can practically smell this soup through my computer with all those amazing spices – just stunning! I’ve had this awful cold for the past week now and I’ve been whipping up soup night after night to try and comfort myself, and after so many bowls of minestrone and chicken noodle, I’m craving something with POW! like this. I also love that there’s that element of spiciness to it – just makes this soup that much more amazing. Gorgeous job, Harriet!

    1. I know right! They can be whipped into creams, made into caramels and even curry! It’s crazy! You could always try this for breakfast? hehe! Thank you so much for your kind words 🙂

  3. Making this now, with some modest alterations (habanero and ghost in place of standard red chilis, corn instead of peas…I was out of peas). It smells amazing and drove my spice-averse family out of the house. Thanks for this!

  4. This looks so delicious and comforting! I love all the spices you got going on in here…and it’s such a gorgeous color too! I love sweet potatoes and zucchini, two of my favorite foods, so I’m totally loving this!

  5. Hi Harriet,
    What a comforting and delicious curry! I love these flavours! Coconut is the most nutritious fruit which works great in many indian food recipes. Your recipe looks stunning and very tempting. This seems like a must try recipe. Thanks a lot for this beautiful share.

  6. I love coconut in curry and sweets. Adding a little coconut milk can take your curry to some other level…yumminess overloaded…I can have the whole bowl in one go with steaming rice or even chapatis. 🙂

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