Spiced vegetable curry Recipe | 4Food

Curry recipes Spiced vegetable curry recipe

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Date Published:: 25/09/2007

This vegetarian recipe for spiced vegetable curry has sweet potato, almonds and coconut milk to make it sweet and creamy. The veg are simmered gently until they are all infused with the delicious mild curry taste and, because it uses tinned lentils, it's ready to enjoy in half an hour.

Serves 4
Ready in 25-30 minutes

Nutritional Information

Per serving:
582kcals
37.2g fat (9.9g saturated)
21.2g protein
42.4g carbs
10.7g sugar
1.3g salt

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

Method: How to make spiced vegetable curry

1. 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.

2. 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.

3. 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