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Spiced vegetable curry

Published: 30 Apr 05
Updated: 18 Mar 24

This is a mild and creamy curry recipe suitable for vegetarians and vegans. Or if you’re a meat eater wanting to try out some delicious vegetarian meals for a change then this one is perfect.

Easy
May 2005

Test kitchen approved

Serves 4
Ready in 25-30 minutes

This is a mild and creamy curry recipe suitable for vegetarians and vegans. Or if you’re a meat eater wanting to try out some delicious vegetarian meals for a change then this one is perfect.

Nutrition: per serving

Calories: 582kcals
Fat: 37.2g (9.9g saturated)
Protein: 21.2g
Carbohydrates: 42.4g (10.7g sugars)
Salt: 1.3g

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Ingredients

1 tbsp vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
5 tbsp mild curry paste
400ml can coconut milk
150ml vegetable stock
125g fine green beans, trimmed
1 large sweet potato, cut into chunks
175g baby corn, halved lengthways
1/2 small cauliflower (about 375g), broken into small florets
100g ground almonds
410g can green lentils, drained

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Method

Heat the oil in a large saucepan and sauté the onion and garlic for 5-6 minutes, until softened. Stir in the curry paste and fry for 2 minutes.
Add the coconut milk, stock, beans, potato, corn and cauliflower. Bring to the boil, cover and simmer for 10 minutes, until the vegetables are just tender.
Season to taste, then stir in the ground almonds and lentils. Simmer for a few minutes more until warmed through. Serve with plain boiled rice.