Creamy Coconut Vegetable Curry

This entry is filed under Vegetarian Recipes.

Photo Sarah Standing Cotswold Essence

Photograph By Sarah Standing Cotswold Essence

It seems everyone loves a good curry and this one is particularly delicious. Fragrant, creamy and filling, it will satisfy everyone including the most hardened meat eater (who given the chance will come back for second and third helpings!) Plus it’s cheap, easy and quick to make.

You’ve probably got most of the vegetables already; carrots, onions, potatoes and frozen peas are staple ingredients in most households, so all you need are fresh ginger, coriander, a butternut squash and the spices, all of which are available from the supermarket.

I only ever use Maggi powdered coconut milk. I can’t recommend it enough and ditched the canned stuff years ago. Apart from tasting better, it’s more economical and versatile too. Maggi comes in a bright yellow box and is available from large branches of Tesco and Asda and online. Other brands are available from Asian supermarkets.

As curry’s go, this one has a thick soupy consistency so best served in a deep bowl with plenty of rice and naan bread – which is perfect for mopping up all that dreamy sauce.

Serves 4
Preparation & Cooking Time: 40 minutes
Effort Level: easy
Shelf Life; 3 days in fridge. 3 months in freezer

4 tbsp sunflower oil
1 large onion
3 fat cloves garlic
2 green finger chillies
30g fresh ginger
2 large carrots
2 large potatoes
350g butternut squash
200g frozen peas
25g fresh coriander
2 tsp cumin powder
2 tsp (heaped) turmeric
1 tbsp onion seeds (also known as Nigella and Kolonji seeds)
1 tbsp garam marsala
9 cardamom pods
125g Maggi powdered coconut milk

Chopping board and sharp knife
Large saucepan or deep frying pan
Food processor
Fork or whisk

Here’s What You Do:
Peel and cut the potatoes, carrots and squash into bite size chunks.

Peel and roughly chop the onion, ginger, garlic, chilies (include the seeds if you like your curry with a bit of heat) and place in the food processor.

Slit the cardamom pods and tip the seeds into the processor, add the other spices then blitz everything to a paste.

Measure 4 tbsp oil into a deep frying pan or large saucepan and place over a medium heat.

Empty the contents from the processor into the pan and fry gently for 5 minutes stirring occasionally.

Now add the prepared vegetables and pour on enough boiling water to cover (approx 1 litre.) Cover with a lid and leave to bubble away for 10 minutes.

Now stir in the coconut powder whisking well with a fork. When it’s dissolved add the frozen peas, a dash of salt and leave to bubble away uncovered for 5 minutes.

Just before serving, finely chop the coriander and stir into the curry. Check the seasoning adding a little more salt and a sprinkle of sugar if needed then take off the heat.

Serve with rice and naan bread. 

N.B If using canned coconut milk instead, pour 2 cans over the vegetables, omit the water and simmer don’t boil.

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2 Responses to “Creamy Coconut Vegetable Curry”

  1. Uma says:

    Thanks Hamish. That’s praise indeed.

  2. Hamish says:

    I made this curry for my family last weekend. Usually a flustering nightmare when presented with a knife, food processor and more than 2 ingredients, I found this recipe very well written and particularly easy to follow. I of course managed to make my trademark bombsite of a kitchen but the result was amazing! Such a tasty dish and my mum declared it one of the best things she had eaten in a very long time! Has inspired me to use this website more often and highly recommend this particular recipe.
    Top Stuff Chef Wylde!!

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