Coconut-Curried Vegetables

A simple one-pot vegetarian curry with aubergine, cauliflower, and okra simmered in a coconut and vegetable stock base.

Vegetarian Healthy Dinner Curry One-Pot Vegetable

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

18.2g

per serving

72.8 g total

Fat

23.7g

per serving

94.6 g total

Protein

4.6g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Vegetable Stock Cube

dissolved in 200ml water

Fruits

Coconut

dried and grated

NutsSeeds

tbsp

Garam Masala

tsp

Cumin

ground

tsp

Coriander Seed

tsp

Turmeric

ground

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

for frying

Vegetables

piece

Red Onion

peeled and finely sliced

piece

Aubergine

trimmed and diced into 2cm cubes

150

Okra

150

Cauliflower Florets

Pea

frozen

Method

Cover and simmer the mixture for 15 to 20 minutes until cauliflower is tender.

Add okra, cauliflower, peas, turmeric, coconut, and 200ml of vegetable stock.

Heat 28.4ml of vegetable oil in a large lidded saucepan over medium heat.

Add the toasted seeds to the onion mixture and stir well.

Season with salt and pepper to taste before serving.

Toast the cumin and coriander seeds in a small frying pan until fragrant.

Add the red onion, aubergine, and garam masala and fry for 8 to 10 minutes until browning.