Dinner / Indian-inspired

Vegetable Coconut Curry

A flexible coconut curry for the vegetables in your fridge and a tin of chickpeas.

15 min prep 25 min cook 4 servings Easy
Vegetable curry with rice

Ingredients

Metric

  • 1 can chickpeas, drained
  • 400 ml coconut milk
  • 300 g mixed vegetables
  • 1 onion, diced
  • 2 garlic cloves
  • 1 tsp curry powder
  • 200 g tomatoes
  • 300 g cooked rice

US

  • 1 can chickpeas, drained
  • 13.5 oz coconut milk
  • 10.5 oz mixed vegetables
  • 1 onion, diced
  • 2 garlic cloves
  • 1 tsp curry powder
  • 7 oz tomatoes
  • 2 cups cooked rice

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Method

  1. Soften onion in oil.
  2. Add garlic and curry powder.
  3. Add firm vegetables and cook briefly.
  4. Pour in tomatoes and coconut milk.
  5. Simmer until vegetables are tender, then add chickpeas.
  6. Serve over rice with lemon.

Substitutions

Main ingredients

white beans, tofu, lentils

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Refrigerate for 4 days or freeze for 3 months.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Which vegetables work best?

Use firm vegetables first and add leafy greens at the end.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.