Simple Veggie Curry

Simple Veggie Curry

‘Adapted from a recipe from the BBC Good Food.’


1 tbsp oil

1 onion, roughly chopped

1 clove garlic, crushed

1 large potato, chopped into small chunks

1 aubergine, trimmed and chopped into chunks

½ a butternut squash chopped into chunks

150g cauliflower, broken into small florets

2-4 tbsp curry paste (depending on how hot you like it)

150ml vegetable stock

400ml can reduced-fat coconut milk

chopped coriander, to serve


Heat the oil in a large saucepan, add the onion, garlic and potato

Cover, then cook over a low heat for 5 mins until the potatoes start to soften

Throw in the rest of the vegetables and cook for 10-15 mins until softening

Stir in the curry paste, pour over the stock and coconut milk

Bring to the boil, then simmer for a further 10 mins or until all the vegetables are tender

Stir through the coriander and serve with rice or naan bread

29 Nov, 2017

4 thoughts on “Simple Veggie Curry

  1. This is my kind of curry. I have cut out meat and chicken and I love curries so a veggie curry ticks all the boxes.

    I also like that is is pretty simple to make.

    1. Thanks Tim. Yes, food has a way of brightening our eyes. Our eyes ted to light up at the prospect of eating something we know we’re going to enjoy.

      Food also has a way of making us feel better, even on our bad days.

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