This vegetable coconut curry is perfect for a family meal or a vegetarian dinner party with some friends. It can be served with wild rice or cauliflower rice and a green salad.
Method
Heat the coconut oil in the frying pan.
Add the onion, ginger, garlic and chillies to the frying pan.
Once the onion is golden brown add the courgette, red pepper, aubergine and cauliflower.
Stir fry the vegetables for 5minutes and then mix in the tumeric and ground coriander.
Next stir the coconut milk, tamari and palm sugar. Leave to simmer for about 30 mins. Five mins before serving stir in the fresh herbs.
When the curry is cooked, serve with brown or wild rice and a green salad.
| Ingredient | Quantity | |
| Coconut oil | 1 | tsp |
| Onion, finely chopped | 1 | —- |
| Ginger finely chopped | 1 | tsp |
| Garlic crushed | 1 | tsp |
| Chilli pepper or 1tsp dried chilli flakes | 1 | —- |
| Mushrooms | 330 | g |
| Ground Coriander | 1 | tsp |
| Tumeric | 2 | tsp |
| Courgette, | 1 | |
| Red pepper | 1 | —- |
| Aubergine | 1 | —- |
| Cauliflower | 1/2 | |
| Coconut milk | 400 | g |
| Palm Sugar | 1 | tsp |
| Tamari | 1 | tbsp |
| Fresh coriander | 1/2 | cup |
| Fresh Basil | 1/2 | cup |
Method
Heat the coconut oil in the frying pan.
Add the onion, ginger, garlic and chillies to the frying pan.
Once the onion is golden brown add the courgette, red pepper, aubergine and cauliflower.
Stir fry the vegetables for 5minutes and then mix in the tumeric and ground coriander.
Next stir the coconut milk, tamari and palm sugar. Leave to simmer for about 30 mins. Five mins before serving stir in the fresh herbs.
When the curry is cooked, serve with brown or wild rice and a green salad.