Vegetable & Coconut Curry

I spotted this recipe in an "Everyday Vegetarian" cookbook. As is often the case in a student kitchen, I didn't have everything required but cobbled together something very similar to the original recipe, which smells and tastes delicious!

1 onion, coarsely chopped
3 garlic cloves, thinly sliced
2.5cm fresh root ginger, thinly sliced
2 crushed dried red chillies, complete with seeds
1 tbsp olive oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
Array of vegetables [I used 175g baby corn & mange tout, plus 2 carrots]
250g coconut cream Jasmin rice, boiled

Place chopped onion, garlic, ginger and the chillies into a food processor. Mix into a semi-smooth paste. [If you do not have a food processor, chop all very finely and mix together.]

Heat the oil in a wok or heavy-bottom pan over a medium heat. Add the onion paste, cooking for a few minutes whilst stirring constantly.


Add the spices - turmeric, coriander and cumin - and continue to stir. Add the vegetables and coat them in the spice paste.


Add the coconut cream, cover and simmer for 20 minutes [variable depending on your choice of vegetables], until the vegetables are tender.


Serve on a bed of rice and enjoy! :)


The curry can be cooled, and frozen, to be enjoyed at a later date.