Vegetable Coconut Curry

When in doubt, make curry!

If there are any ingredients I always have, it’s ingredients to make curries with. Curries are delightful dishes that are perfect with almost anything.

Today, I am going to share my go-to recipe for a quick vegetable curry with you. I must add that although this curry is good on the day it’s made, it’s even better on the second and third day.

This recipe includes vitamins and minerals such as vitamin A, thiamin, riboflavin, vitamin C, vitamin K, iron, magnesium, potassium, calcium, sulfur-containing compounds, sodium, niacin, flavonoids, fibre, folic acid and antioxidant polyphenols. The benefits of these nutrients can be found in the Nutrient Index.

Let’s get to the recipe!

Bon Appétit!



1/2 Onions, chopped

2 Garlic, minced

Ginger, minced (to taste)

1 Large Carrots, chopped

2 Tomatoes. chopped

1/2 Large Red Bell Pepper

1 Can of Coconut Milk (with at least 70% coconut extract)

Green Beans, halved or hand broken

4 button mushrooms, chopped/sliced

Sea Salt

Black Pepper




Curry Powder

Ground African Yellow Pepper (or smoked chilli powder)

1-2tsp Tomato Purée

1 Bay Leaf

Tenderstem Broccoli, chopped

Vegan Vegetable Bouillon Powder or Stock Cube (optional)



  • Water-fry the onions, garlic and ginger in a saucepan for a few minutes
  • Add in the tomatoes, red bell pepper and carrots and fry a bit longer
  • Stir in the coconut in the coconut milk and let the vegetables cook in it for a few minutes
  • Add in the green beans, the tenderstem broccoli and mushrooms. Stir continuously and cook until the green beans are softened, but still have a bite/slight crunch to them
  • Drop a bay leaf into the saucepan and stir
  • Add all the spices and bouillon powder/stock cube to taste, stirring continuously. Cook down a bit.
  • Add between half a teaspoon and 1 level teaspoon of tomato puree to the curry, stir in well and heat up the curry for a few more minutes, stirring continuously before having a final taste to ensure the spicing is to your liking and taking it off the heat. (N.B. The amount of tomato purée used will determine the yellowness or level of brownness of the final curry).

Serve with freshly cooked rice.



If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so I can have a look at and like it.

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