Vegetable Curry


  • 2 ½ Tbsp Vegetable Curry Spice Blend
  • 2 Tbsp vegetable oil.
  • 2 Tbsp ghee or butter
  • 1 large onion [diced]
  • Chili [to taste if required]
  • 1 cup vegetable stock.
  • 1 tsp Salt
  • 1 cup coconut milk
  • 2 tomatoes [quartered]
  • 2 medium potatoes [cubed]
  • 2 medium carrots [diced]
  • 1 cup cauliflower florets
  • 3/4 cup green beans
  • 1/2 cup cashews [optional]


[1] Fry onion in ghee until translucent. Add Chili [if required] and stir well. Add 2 ½Tbsp of vegetable curry spice blend, cook one minute stirring continuously.

[2] Stir in stock and salt. Bring heat back to the pan then gradually add coconut milk.

[3] Add the carrots and potatoes and stew for 3 minutes. Add the remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [12 minutes]. A little water may be added to extend the stewing process if required.

[4] Garnish with cashews and serve.

Serves 2-3

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