Vegetable and coconut curry

A tasty vegan one-pot, packed with vegetables and chickpeas. Serve with rice or bread – such as warm naan bread – to mop up the sauce. If you’ve any leftovers you can blitz them to make a katsu curry sauce (see below).

30 minutes prep. time
50 minutes cooking time
Serves 4–5
Soups, stews & curries, Vegetarian & vegan

A National Trust tasty vegan one-pot recipe, packed with vegetables and chickpeas. — Vegetable curry with coconut rice | © National Trust

250g cauliflower, roughly chopped
250g potatoes, roughly chopped
250g carrots, peeled and roughly chopped
200g onions, peeled and chopped (you can use frozen onions as well)
1 tbsp vegetable oil
1 clove garlic, peeled and finely chopped
2 tbsp tikka masala paste
1 heaped tsp garam masala
400g tin chickpeas, drained (no need to rinse)
600ml hot vegetable stock
160ml coconut milk
2 tbsp fresh coriander, chopped
1 heaped tbsp mango chutney
Pinch of salt

Top tip

You can swap out the vegetables in this recipe to make use of what you have at home. You could use other root vegetables instead of carrots and potatoes, and broccoli as an alternative to cauliflower.

Step 1

Rinse and prepare the vegetables. Remove any tough outer leaves and stalks from the cauliflower before chopping.

Step 2

Place a large saucepan over a high heat and when hot add the oil and garlic. Stir well, then reduce to a medium–low heat and and fry gently for 2 minutes.

Step 3

Add the tikka masala paste and garam masala and fry for a further 5 minutes, stirring constantly.

Step 4

Add the prepared vegetables and chickpeas to the pan and stir well.

Step 5

Pour the hot stock over the vegetables. Stir, bring to the boil, then reduce the heat and leave to simmer gently for 30–40 minutes until the vegetables are tender.

Step 6

Add the coconut milk and simmer for a further 5 minutes.

Step 7

Stir in the chopped coriander and mango chutney, taste and season with salt as needed.

Step 8

If you have any leftover curry you can make a katsu curry sauce by adding 2–3 tablespoons of boiling water per 350g of vegetable curry and blending until smooth.