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

  1. Heat the coconut oil in the frying pan.

  2. Add the onion, ginger, garlic and chillies to the frying pan.

  3. Once the onion is golden brown add the courgette, red pepper, aubergine and cauliflower.

  4. Stir fry the vegetables for 5minutes and then mix in the tumeric and ground coriander.

  5. 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.

  6. 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

  1. Heat the coconut oil in the frying pan.

  2. Add the onion, ginger, garlic and chillies to the frying pan.

  3. Once the onion is golden brown add the courgette, red pepper, aubergine and cauliflower.

  4. Stir fry the vegetables for 5minutes and then mix in the tumeric and ground coriander.

  5. 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.

  6. When the curry is cooked, serve with brown or wild  rice and a green salad.