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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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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