Vegetable Curry

Vegetable Curry

Vegetable Curry
Hard to believe a generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling!

Serves 4
Prep time:  20 minutes
Cooking time: 35 minutes

For the spice
5 cardamom pods
2 tsp coriander seeds
3 star anise
1 tsp cumin seeds
5 curry leaves
½ cinnamon stick, broken into small pieces
12 whole peppercorns
½ tsp fennel seeds
3 cloves

For the curry
2 tbsp vegetable oil
4cm/ 1 ½ inch fresh ginger, peeled and finely chopped
2 garlic, peeled and finely chopped
1 large red chilli, de-seeded and finely chopped
2 bay leaves
1 medium onion, peeled and chopped
2 good pinches of sea salt
150g/5 oz button mushrooms, quartered
1 courgette, diced
1 aubergine, diced
½ cauliflower, cut into small florets
1 tin coconut milk
100ml/4 fl oz hot water
3 plum tomatoes, de-seeded and diced
Small bunch of coriander, finely chopped
½ lime, juice only
Basmati rice or Indian breads to serve


1.       For the spice, toast all the spices in a small frying pan on a very low heat for about 10 minutes.  Shake the pan to make sure you do not burn the spices.
2.      Place all the toasted spices into a pestle and mortar or coffee grinder and grind until you have a fine powder, set aside.
3.      For the curry, heat the oil in a large pan or wok on a low heat and fry the ginger, garlic and chilli for about two minutes.
4.      Now add the bay leaves, onion, salt and the spice mix and cook for 5 minutes and increase the heat.  Add the mushrooms, courgette, aubergine and cauliflower.  Reduce the heat, cover and simmer for 5 minutes.
5.      In a different saucepan warm the coconut milk and mix in the hot water until it all blends together.
6.      Now add the coconut milk to the vegetables, simmer for 5-7 minutes, stirring occasionally.
7.      Add the tomatoes and cook for a further 5 minutes and add the coriander and lime juice.  Season to taste.
8.      Serve the curry with basmati rice and Indian breads.

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