Recipes for Pi: Coconut Veggie Curry

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Callie Winch gives us a recipe for a winter vegetable curry.

I love this recipe. It’s not only super quick and easy to make, but also versatile, meaning you can swap out and replace any of the vegetables in this curry with whatever needs using up in the fridge.

I’m not a fan of hugely spicy curries, so I love using coconut milk in them. For around £1.50 a tin, it can make a curry taste super luxurious,whilst also making this recipe suitable for anyone following a vegan diet or with lactose intolerance.

This is a very stripped-down version of a curry, meaning that anyone can easily make this dish. Instead of including a complex spice blend I’ve just added curry powder. This is for ease and also so that you can control how spicy you’d like the dish to be. This is a straightforward dish that is great to prepare for a group of friends or family. It’s even suitable for freezing so you can pop it in the freezer and defrost for future lunches. I like to serve this with plain white rice, but it can be served with other sides such as cauliflower or broccoli rice or just eaten on its own.

 

Ingredients (serves 4-5)

  • 1 onion, chopped roughly

  • 3 cloves of garlic, crushed

  • 2 tsp of grated ginger, fresh or from a jar

  • 1 tsp of cumin seeds

  • 1 tin of chickpeas

  • 3 sweet potatoes

  • 2 tbs curry powder

  • 480ml of vegetable stock

  • 1 can of coconut milk

  • 1 courgette, diced

  • 1 small cauliflower

  • 1 can of sweetcorn, drained

  • A couple of handfuls of spinach

  • Cooking oil spray

  • Salt and pepper to season

 

Method

  • Pierce the sweet potatoes and put them in a microwave on the highest setting for 6 minutes until they are soft and then set aside to cool down.

  • Spray a large and preferably deep saucepan with the oil spray over a medium to high heat.

  • Add the chopped onions to the pan and fry until softened. If they begin to stick to the pan add a small amount of the stock.

  • Whilst the onions are frying cut the sweet potatoes in half and remove the soft flesh from the inside and mash with a fork, put this to the side in a bowl.

  • Add the garlic, ginger and cumin seeds into the onion and let this fry together for a couple more minutes.

  • Add the sweet potatoes, chickpeas and curry powder to the pan and mix all the ingredients together, making sure everything gets a good coating of the curry powder.

  • Pour in the remaining stock, the tin of coconut milk, cauliflower, courgette and the tin of sweetcorn.

  • Bring the pan to boil and then reduce the heat, cover and leave to simmer for between 10-15 minutes. Then, remove the sauce and let it continue to simmer until the sauce has thickened to your likeness.

  • Add the spinach to the pan after removing the lid and stir through the curry until it’s wilted down.

  • Season with salt and pepper to taste and serve with your choice of side dish.

 

I hope you enjoy this curry recipe just as much as I do. It’s a regular staple for my family during the upcoming winter months as it’s so hearty and warming that you want to eat it tucked up on the sofa with just a spoon. This recipe can be adjusted to your personal taste and you can chuck in those pesky vegetables that have been sitting in the fridge. Substitutions can be made such as taking out the chickpeas for chicken or lentils, whilst still keeping the curry extremely filling. Enjoy!

Lifestyle & CultureCallie Winch