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Swede and coconut curry recipe

45 ratings

Brighten up dinnertimes with this vibrant veggie curry, made with earthy swede, tikka paste and creamy coconut milk. Top with sunny boiled eggs, fresh chilli and coriander, and serve with your favourite Indian side dishes for the ultimate feast. See method

Serves 4
10 mins to prepare and 35 mins to cook
267 calories / serving
Vegetarian
Gluten-free
Dairy-free

Ingredients

600g swede, peeled and cut into wedges
4 tbsp olive oil
2 eggs
1 onion, finely chopped
2 tbsp tikka curry paste
400ml tin light coconut milk
125g spinach
1 lime, juiced
½ red chilli, deseeded and thinly sliced
5g fresh coriander, chopped
roti, chapattis or rice (optional)
mango chutney, to serve (optional)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1105kj
267kcal 13%
Fat
21g 31%
Saturates
8g 39%
Sugars
11g 12%
Salt
0.6g 10%

of the reference intake
Carbohydrate 12.6g Protein 6.9g Fibre 1.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Tip the swede onto a baking tray and toss with half the oil; season. Roast for 35-40 mins until golden and tender.
Meanwhile, boil the eggs for 6 mins. Transfer to iced water; once cool, peel and halve; set aside.
Heat the remaining oil in a frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 mins until soft. Stir in the curry paste, then add the coconut milk, lime juice and a pinch of salt. Bring to the boil, then reduce to a simmer and add the spinach. Cook, stirring occasionally, for 1-2 mins until wilted. Stir in the roasted swede.
Divide between bowls and top with the eggs, then garnish with the chilli and coriander. Serve with bread or rice, and chutney, if you like.

See more Curry recipes