Vegetable Curry

Credit:Great British Chefs

(Serves four)


  • 1 Tbspn rice bran oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 Tbspn medium curry paste                                             (2 Tbspn if you like it hotter)
  • 1.3kg prepared vegetables (like capsicums, snow peas, broccoli, carrots, mushrooms, courgettes)
  • 1 can chick peas, rinsed and drained
  • 1 can chopped tomatoes
  • 1 can coconut flavoured evaporated milk
  • Basmati brown rice
  • Coriander to garnish


Step 1. Cook rice as per instructions.

Step 2. Heat oil in pan.

Step 3. Add onion and garlic, cook until onion is soft.

Step 4. Stir in curry paste, fry for 1 minute.

Step 5. Add vegetables and chickepeas and fry for 2-3 minutes, stirring occasionally.

Step 6. Stir in the tomatoes and evapourated coconut milk.

Step 6. Gently bring to boil then lower heat and simmer for 5-10 minutes or until vegetables are cooked                          (but still firm).

Step 7. Serve with rice and garnish with fresh coriander.






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