Red Vegetable Curry

A fragrant vegetarian curry featuring homemade red paste, diverse vegetables, and coconut milk served with coriander-infused basmati rice.

Vegetarian Healthy Dairy Free Spicy Gluten Free Curry

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

51.6g

per serving

206.5 g total

Fat

33.6g

per serving

134.2 g total

Protein

9.6g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

For paste

Fruits

piece

Lime

Zest only, for paste

GrainsCereals

300

Basmati Rice

Cooked weight for serving

Liquids

400

Coconut Milk

1 tin

100

Stock

Vegetable stock recommended

NutsSeeds

piece

Black Peppercorn

For paste

tsp

Cumin Seed

For paste

tsp

Coriander Seed

For paste

cloves

Garlic

Crushed, for paste

stalks

Lemongrass

For paste

pinch

Cinnamon

Ground, for paste

0.5

tsp

Turmeric

For paste

pinch

Salt

To taste

bunch

Coriander

Fresh, chopped for rice and garnish

OilsFats

splash

Vegetable Oil

For paste

splash

Chilli Oil

For paste

tbsp

Vegetable Oil

For frying

Vegetables

100

French Bean

Cooked

100

Marrow

100

Sweet Potato

Cooked

100

Pumpkin

100

Courgette

bunch

Spring Onion

Finely chopped

piece

Shallot

For paste

Ginger

Fresh, for paste

piece

Red Chilli

Finely sliced for garnish

Method

Stir chopped coriander through cooked rice and mold into domes using a small bowl.

Dry-fry peppercorns, cumin, and coriander seeds until fragrant and grind in a mortar and pestle.

Blend ground spices with remaining paste ingredients except oil in a food processor until smooth.

Add the beans, marrow, potatoes, pumpkin, courgettes, and spring onions and simmer for four minutes.

Boil the liquid for three minutes.

Increase heat to high, add 400ml coconut milk and 100ml stock, and bring to a boil.

Cook the paste on low heat until fragrant.

Serve the curry with rice domes garnished with sliced chilli and coriander sprigs.

Warm 2 tablespoons of vegetable oil in a pan and add four spoonfuls of the paste.