Vegetable curry with fresh coconut

Vegetable curry with fresh coconut


4 people made this

A mixed veggie curry made with an amazing fresh coconut-chilli paste which is great on its own or as part of a bigger curry meal. Serve with chutney and raita and warm naan or rice.


Serves: 12 

  • 3 tbsp freshly grated coconut
  • 4 green chillies
  • 1 (2.5cm) piece fresh ginger
  • 4 cloves garlic
  • 2 tbsp oil
  • 500g cauliflower, chopped
  • 500g potatoes, peeled and chopped
  • 500g frozen peas
  • 3 onions, chopped
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • salt to taste
  • 50g fresh coriander, chopped
  • 1 tsp garam masala

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a food processor, grind the coconut, green chillies, ginger and garlic to a pulp.
  2. In a large pot or frying pan, heat the oil over medium high heat. Add the coconut/chilli paste and cook for 1 to 2 minutes. Add the vegetables and saute lightly. Add the turmeric and ground coriander, and salt to taste. Once the veggies have softened slightly, about 5 minutes, add water to cover and increase heat to high; bring to the boil. Reduce to a simmer, and cook until the water has reduced and the vegetables are tender.
  3. Just before serving, sprinkle with the fresh coriander and garam masala.

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