Vegetable and Coconut Curry

Perfect for summer afternoons

Main courses
Vegetable and Coconut Curry
  • Preparation time 15 mins  (prep. time)
  • Cooking time 60 mins  (cooking time)
  • Serves 4


  • 200g onions
  • 10g coriander
  • 15ml vegetable oil
  • Small garlic clove
  • 55g Tikka Masala paste
  • 100g carrots
  • 250g Potatoes
  • ¼ of a cauliflower
  • 18g vegetable bouillon
  • 5g caster sugar
  • 1g cinnamon
  • 1 cardamom pods
  • 60g spinach
  • 15g mango chutney
  • 120g coconut milk
  • 320g chickpeas (drained)
  • 2g fresh mint
  • 1g salt
  • 1/2g pepper


  1. Roughly chop the onions
  2. Cut the stalks from the coriander and finely chop them, roughly chop the leaves and put to one side.
  3. Place the oil in a pot over a medium heat and once hot add the onion, garlic, coriander stalks and tikka paste, stir well and sauté for 5-10 minutes until softened.
  4. Chop the carrots, potatoes and cauliflower into small dice (1cm) and add to the onion mix in the pan.
  5. Add the vegetable bouillon, half the caster sugar, cinnamon, cardamom pods and enough water to cover, bring to the boil and then reduce to simmer, cook for 20-30 minutes or until the vegetables are soft.
  6. Add the spinach leaves, half the coriander leaves, half the mango chutney, coconut milk, chickpeas and the mint, stir well and add water to desired consistency. Bring back to the boil.
  7. Season well with salt and pepper and the remaining sugar. Garnish with remaining mango chutney and coriander leaves.