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Coconut Curry Vegetables

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“I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.”
1hr 30mins

Ingredients Nutrition


  1. Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
  2. Add the ginger, garlic and chilie and cook a further couple of minutes.
  3. Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
  4. Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
  5. Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
  6. Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
  7. Serve as part of a curry meal.

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