Coconut Vegetable Curry (Indian Inspired)

I made this Indian inspired curry the other day and it was awesome. It’s very light, fragrant and creamy. If you like lighter curry dishes like Passanda and Makhani and fragrant Keralan Cuisine, you will enjoy this. Those types of dishes were my inspirations for the recipe.

Ingredients for 4 people

For the curry paste:

  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 cardamom pods, seeds only, ground
  • 1/4 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 onion
  • 1 celery stick
  • 3 garlic cloves
  • 1 inch cube ginger
  • 1 large carrot
  • 200 ml tomato passata
  • 50g butter
  • 3 green chillies
For the Curry:
  • 6 new potatoes
  • 1 pint of water
  • 1  large yellow or orange pepper cut into wedges
  • 4 frozen cubes of spinach or a handful of fresh spinach
  • 400g of okra
  • 1 medium courgette cut into half moons
  • 1 handful of pigeon peas (or green beans)
  • 1 tin coconut milk
  • 2 tbsp ground almonds
  • 1 tsp dry fenugreek
  • small bunch of chopped coriander
  • salt to taste

Cooking Method

First you need to prepare your curry paste. Blend all the ingredients together in a food processor and fry in the butter for 10-15 minutes. It creates a thick paste, that is almost dry frying, so you will need to stir it all the time. You will get a really nice strong aroma releasing in the air 😉

Once the paste is cooked, wash and chop the new potatoes into small chunks with the skin on and add to the pan. Add the water and bring gently to a simmer. Cook for 10-15 minutes or until the potatoes are soft.

Mash the potatoes as they are in the pot roughly with a masher, add all the rest of the ingredients apart from the coriander and bring gently to a simmer. Cook for 5-10 minutes or until the vegetables are almost cooked. They will keep cooking when you take them off the heat and you still want to have a bit of a crunch, rather than a soggy mush. Once the curry is off the heat, sprinkle with the coriander and it’s ready to serve. I served mine with paratha bread and salad, but you can also serve it with rice or naan breads. And of course a nice selection of indian pickles.


I hope you enjoy my recipe, please let me know what you think!


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