Coconut & tomato mixed vegetable curry

Coconut & tomato mixed vegetable curry recipe

I just cannot begin to explain how excited and proud I am to be sharing this recipe with you today!
To say that cooking curries from scratch used to scare the hell out of me, I can genuinely say I have come a long way as today’s recipe is by far one of the best curries I’ve thrown together so far.
It just goes to show that perseverance and plenty of practice can make a huge difference when it comes to cooking with ingredients you’re not 100% confident with.

If you’re new to making curries, my top advice is to thoroughly read the recipe and prepare all your ingredients before you turn on the hob. Cut all your vegetables, measure the spices and prepare any paste that may be necessary.
Get all your ingredients ready so that you’re not running around the kitchen while you’re cooking.
I know it sounds really obvious but it does make a huge difference, especially when you’re trying something you’ve never made before.

Back to today’s recipe… The secret to this coconut & tomato veggie curry is cooking it slowly. This allows the vegetables to be poached in the coconut milk until tender and also gives them plenty of time to absorb all the lovely flavours from the spices.

 

Warming, slightly sweet and with tonnes of flavour, this mixed vegetable curry will put any takeaway to shame and I just can’t wait for you to try it and let me know your thoughts!

Coconut & tomato mixed vegetable curry recipe

So here’s the recipe, I hope you’ll enjoy it as much as we did!

Coconut & tomato mixed vegetable curry

Serves: 4-6

Warming, slightly sweet and with tonnes of flavour, this mixed vegetable curry will put any takeaway to shame!
Ingredients
  • 2 tbsp olive oil
  • 1 large onion
  • 1 green chilli pepper
  • 3 garlic cloves, crushed
  • 1 4cm piece of fresh ginger, grated
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • 1 400g can of chopped tomatoes
  • 1 medium aubergine, cut into 3cm pieces
  • 160g chestnut mushrooms, quartered
  • 200g baby corn, halved
  • 320g sweet potatoes, cut into 3cm pieces (I used white-fleshed sweet potatoes, but the orange variety will work just as well)
  • 1 400ml can of coconut milk
  • 150g sugar snap peas
  • Salt to taste
  • 2 tbsp fresh coriander, chopped
Instructions
  1. Roughly chop the onion and the green chilli. Deseed the chilli if you want the curry to be very mild, alternatively leave the seeds in for a stronger kick. Transfer both to a small food processor, add 3 tablespoons of water and whizz to a smooth paste.
  2. Heat the oil over low heat in a large pan and cook the cumin and fennel seeds for approximately 1 minute, stirring constantly, until they have released their aroma and they are golden brown. Then add the garam masala, the turmeric and the ground cinnamon and cook for a further 30 seconds. Make sure you keep cooking on low heat and keep stirring to stop the spices from burning.
  3. Add the onion and chilli paste: it will splutter when you first pour it in but keep stirring for 1 minute until the paste and the spices are well mixed. Then add the garlic and the ginger and fry for a further 30 seconds.
  4. Add the chopped tomatoes, mix well and bring the sauce to a simmer. Then add the aubergine, the mushrooms, the baby corn and the sweet potatoes, cover, and cook for 10 minutes, stirring occasionally.
  5. Pour in the coconut milk, give it a good stir, pop the lid back on and cook covered for a further 10 minutes.
  6. Remove the lid, add the sugar snap peas and let the curry gently simmer for 15 minutes until the vegetables are cooked but still firm and the sauce has reduced. Taste and adjust for seasoning.
  7. Sprinkle with the chopped coriander and serve with fluffy basmati rice, naan bread or chapatis.
Notes
Suitable for vegans

This recipe will pretty much work with any vegetables so start experimenting. Just bear in mind that you will have to adjust the cooking times accordingly.

Whilst you may be tempted to use light coconut milk, I personally find that it’s a right pain as it tends to curdle quite easily. You can experiment if you wish, but the fat content and the calories of this curry are so low compared to most others that I personally think full-fat coconut milk is a much better option.

Love curries as much as I do? I recently published a recipe-round up containing 23 vegetarian Indian restaurant dishes you can make at home. It’s definitely worth a look and it features starters, sundries and dips as well as main courses.

23 vegetarian Indian restaurant dishes you can make at home

What’s your favourite recipe for mixed vegetable curry and which vegetables do you like using? Leave a comment using the box below, thank you!

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