Coconut Vegetable Curry Recipes

Ingredients :

1 tbsp vegetable oil

1 onion, chopped

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp chili powder

250 ml vegetable stock or water

440 g canned tomatoes, mashed

2 potatoes, chopped

1 eggplant (aubergine), chopped

2 zucchini (courgettes), chopped

1 red pepper, chopped

125 ml coconut milk

2 tbsp flour

Method :

Heat oil in a large frying pan, add onion and stir fry for 5 minutes or until onion is soft.
Add garlic, cumin, coriander, garam masala, chili powder and flour and cook, stirring for 1 minute.
Stir in stock or water, tomatoes and potatoes and bring to the boil.
Reduce heat, cover and simmer for 15 minutes.
Add eggplant (aubergine), zucchini (courgettes) and red pepper and cook for 10 minutes longer or until vegetables are tender.
Stir in coconut milk and cook, stirring for 5 minutes or until heated through.

Serves 4 - 6

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