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Vegetable and Coconut Curry

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. Prep
10 min.
20 min.
Ready In
30 min.
2 servings
Low Cholesterol, Trans-fat Free, High Fiber
Metric measurements


15grams butterVideo
1/2large onion
1each green chili peppers *
1each garlic clovesVideo
1teaspoon ginger grated*
1/2teaspoon turmeric
1/2teaspoon cardamom seeds ground
1/2teaspoon cinnamonVideo ground
1cup coconut milk
1strip lemon zest *
62 1/2grams green beans
1/2each green bell pepper
1/2each sweet red bell pepper
1/4each cauliflower florets *
1 1/2each zucchini
62 1/2grams yellow squash
2large potatoes
1/4cup coconut cream
1/4cup cilantro leaves
* not incl. in nutrient facts



Finely chop the green chillis :

Crush the garlic clove :

Trim the green beans :

Cut the peppers into strips :

Cut the cauliflower into florets :

Cut the zucchini into rounds :

Cut the yellow squash into halves :

Dice the potatoes :

Chop the coriander leaves :

1 In a large heavy based pan melt the butter over a low heat. Add the onion, chilli, garlic and ginger. Cook for 3-4 minutes until the onions are soft. Add the cardomom, turmeric and cinnamon and cook , stirring, for 2-3 minutes.

2 Add the coconut milk and lemon rind. Simmer gently , uncovered, for 10 minutes. Add the vegetables and cook, uncovered, until the vegetables are just tender.

3 Add the coconut cream and simmer for a further 5 minutes. Serve on a large platter, garnished with fresh coriander leaves.

Any combination of vegetables may be used for this korma-like curry.

First published: last updated: 2013-04-20

Nutrition Facts

Serving Size 771g (27.2 oz)
Amount per Serving
Calories 69649% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 390mg 16%
Total Carbohydrate 29g 29%
Dietary Fiber 13g 51%
Sugars g
Protein 26g
Vitamin A 39% Vitamin C 250%
Calcium 14% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
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