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Vegetable and coconut curry recipe

Vegetable and coconut curry recipe

250 ratings

If you want a curry in moments, keep it veggie. This cauliflower, sweet potato and coconut curry is speedy, satisfying and fragrant thanks to its use of delicious, ready-made curry paste. The chopped green beans added towards the end of cooking bring colour and crunch. See method

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


  • 2 tbsp Madras curry paste
  • 1 large onion
  • 1 tsp cumin seeds
  • 2 sweet potatoes, cubed
  • 2 carrots
  • 1 cauliflower, cut into small florets
  • 1 vegetable stock cube, made up to 300ml
  • 400ml can reduced-fat coconut milk
  • 250g green beans, trimmed
  • basmati rice, to serve

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    7g 34%
  • Sugars

    13g 14%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 22.8g Protein 6.1g Fibre 8.1g


  1. Cook the curry paste and onion (thinly sliced) together in a large pan for 2-3 minutes until it starts to soften.
  2. Add the cumin seeds, sweet potatoes, carrots (thinly sliced) and cauliflower and cook for another 2 minutes. Add the stock and the can of coconut milk. Bring to a simmer then cover and cook for 15 minutes.
  3. Cut the beans in half, add to the pan and cook for a further 10 minutes until all the vegetables are tender. Serve with basmati rice.

See more Vegetarian recipes 

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