Vegetable and coconut curry

A filling and tasty dish packed with fresh vegetables, chickpeas and aromatic herbs and spices, for a delicious one pot dinner.

Main courses
National Trust Vegetable Curry
  • Preparation time 30 minutes (prep. time)
  • Cooking time 40 minutes (cooking time)
  • Serves 6 medium or 4 large portions


  • 300g onions, roughly chopped 
  • 15g fresh coriander
  • 25ml vegetable oil
  • 2 cloves of garlic, chopped
  • 100g tikka masala paste
  • 150g carrots, peeled and roughly chopped
  • 375g potatoes, scrubbed and roughly chopped
  • ½ cauliflower, trimmed and roughly chopped
  • 20g vegetable bouillon
  • 2 tsp caster sugar
  • ½ tsp ground cinnamon
  • 2 cardamom pods
  • 100g fresh spinach
  • 20g mango chutney
  • 200ml tin coconut milk
  • 2 x 400gtins of chickpeas, drained
  • 5g fresh mint
  • To tastesalt and pepper


To serve:

  • 4-6 tsp mango chutney
  • Handful coriander leaves, torn



  1. Cut the stalks from the coriander and finely chop them, then roughly chop the leaves and put to one side.
  2. Place a large stock pot over a medium heat and once hot add the oil, onion, garlic, coriander stalks and tikka paste, stir well and sauté for 5  - 10 minutes until softened.
  3. Add the carrots, potatoes and cauliflower to the onion mix in the pan.
  4. Add the vegetable bouillon, caster sugar, cinnamon, cardamom pods and enough water to cover, bring to the boil and then reduce to a simmer. Cook for 20 - 30 minutes or until the vegetables are soft.
  5. Add the spinach leaves, coriander leaves, mango chutney, coconut milk, chickpeas and the mint, stir well and bring back to the boil.
  6. Season well with salt and pepper.
  7. Serve with a spoonful of mango chutney and garnish with some roughly torn coriander leaves.