Vegetable Coconut Curry
This vegetable coconut curry is so easy to make, super delicious and packed full of amazing veggies! Perfect for an ultimate comfort meal! Use up your old vegetables and waste less today! Great to feed a hungry crowd!
Ingredients
- ½ tablespoon olive oil
- 2 carrots finely diced
- 2 celery sticks finely diced
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 3 teaspoon ginger grated
- 1 sweet potato small, about 7oz
- 1 zucchini diced
- 10 broccoli florets
- ½ cup red lentils
- 1 cup vegetable stock
- 13.5 oz coconut milk
- 14.5 oz tin diced tomatoes
- 2 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon ground chilli
- ½ tsp salt
- ½ teaspoon pepper
Instructions
- Heat a tablespoon of olive oil in a large fry pan over medium-high heat.
- Fry onion, carrot and celery for 3-5 minutes or until partially soft.
- Add garlic, ginger, spices and lentils and stir until fragrant, about 2-3 minutes.
- Add stock, coconut milk, sweet potato, tin tomatoes and stir.
- Bring to the boil, reduce heat and simmer for 30 minutes with the lid on. Keep topping with liquid if runnier curry is desired.
- Add the zucchini and broccoli and simmer a further 10 - 15 minutes, lid off, until all vegetables are soft.
- Adjust spices and season to taste.
- Serve with brown rice or quinoa and homemade naan bread.
Notes
* use depending on how thick you like your curry. The lentils soak up liquid very quickly, so you may find you need to keep topping up the liquid during the cooking process to make sure lentils don't stick and become gluggy. I like mine a little thicker and still ended up using closer to 1 cup each of stock and coconut milk.