Coconut Vegetable Curry

Here is a quick and easy Vegetable curry recipe for meat free Monday's, the vegetables can be replaced or interchanged with all your favorites as well as the beans may be replaced with chickpeas or lentils.

This recipe is wheat, meat and dairy free.

Coconut Vegetable Curry

Serves 4

800g - 1 kg Butternut, cut into cubes

20 ml olive oil

1/2 large onion, chopped

10ml fresh ginger, grated

2 cloves garlic, finely chopped

1 mild chilli seeded and chopped

8ml hot curry powder

4ml ground cumin

4ml ground coriander

1ml cinnamon

4ml garam masala

3 baby marrow, sliced

250g broccoli florets

1 tin 400g butter beans

1 tin 400ml coconut milk

15ml cornflour

35ml chutney

salt and pepper

Fresh Coriander

Heat the oven to 180 degrees C .

Roast the cubed butternut with olive oil and seasoning for 30 minutes.

Mix the curry powder, cumin, coriander, cinnamon and garam masala.

Fry the onion, ginger and garlic until softened.

Add the roasted butternut and baby marrow and fry for 5 minutes.

Add the spices and fry for 1 minute.

Add the coconut milk which has been mixed with the cornflour and add the broccoli.

Add the butter beans, place the lid on and allow to cook gently for 15 minutes.

Add chutney, fresh coriander and season to taste.

Serve with basmati rice and tomato sambal.

Recipe and Photo Copyright by Tamsyn Wells