Easy Vegetable Curry
A creamy coconut curry with potato, cauliflower and carrot, made with curry paste.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Ingredients
- 11
- Effort
- Easy
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion, chopped
- 2 cloves Garlic, finely chopped
- 3 tbsp Mild Indian curry paste
- 2 medium Potatoes, cut into 2cm (0.8 in) chunks
- 2 Carrots, sliced
- ½ small head Cauliflower, cut into small florets
- 400 ml tin (1⅔ cups) Coconut milk
- 150 ml (⅝ cup) Vegetable stock, hot
- 100 g (3½ oz) Frozen peas
- 250 g (9 oz) Long-grain rice, to serve
You’ll need: Large saucepan, Medium saucepan
Method
Cook the rice according to the packet instructions.
Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Stir in the garlic and curry paste and cook for 1 minute.
Add the potatoes, carrots, cauliflower, coconut milk and stock. Bring to a gentle simmer, cover and cook for 15 minutes.
Add the peas and cook uncovered for 3–4 minutes more, until the potato is tender when pierced with a knife and the sauce has thickened slightly.
Taste, season with salt if needed, and serve with the rice.
Storage
Curry keeps in the fridge up to 3 days, or freeze for up to 3 months. Cool rice quickly and eat within 1 day. Reheat until piping hot all the way through.
