- Skill level
- Keen cook
- Serves 4
This sweet and mild curry is delicious served with chapatti or naan bread. For a more substantial version you could add some chunky cut fish fillets or prawns in the last few minutes of cooking to create a ‘Goan style’ curry.
- 2 medium sized potatoes, peeled and cut into large dice (A firm creamy variety like Desiree works well)
- 1 carrot, peeled and chopped
- 1/4 head of cauliflower, cut into small florets
- Large handful of green beans or sugar snap peas, trimmed
- 1 medium onion, peeled and finely chopped
- A thumb-sized piece of fresh ginger, finely chopped or grated
- 2 cloves of garlic, peeled and finely chopped
- 2 green chillies, de-seeded and finely chopped
- 1 teaspoon garam masala
- 400ml coconut milk (If you use a low fat variety, reduce the amount of stock slightly)
- 200ml vegetable stock
- 3 tbsp butter
- 1 tsp sunflower oil
- Sea salt and black pepper to season
- A handful of fresh coriander, de-stalked and chopped
- 1Heat the butter and oil in a large saucepan. Add the garam masala and chilli and gently fry for a minute.
- 2Add the potato, carrot, garlic and onions and fry for 5 minutes to soften, stirring frequently.
- 3Add the cauliflower and stock and cook for 10-15 minutes.
- 4Add the ginger, beans and coconut milk and simmer for 5-10 minutes, or until the sauce has reduced and the vegetables are tender.
- 5Season to taste, sprinkle with coriander and serve.