Coconut Vegetable Curry
This curry is so versatile, you can use either of our delicious curry pastes and whatever vegetables you have at home. Make it even more nutritious by adding some protein or pulses like tofu, paneer, chickpeas or lentils.
Ingredients
2 tablespoons oil
2 medium onions - finely chopped
3 cloves of garlic and equivalent amount of ginger, peeled & crushed
1 can of chopped tomatoes
1-2 teaspoons Rechard Masala OR 1 teaspoon Sorpotel Paste
500g fresh or frozen vegetables
200g potatoes or kumara - peeled and diced
1tsp salt
1/2 can coconut milk/cream
100-200g protein (tofu, paneer, chickpeas, etc)
chopped coriander (optional)
Method
Heat oil in saucepan. Add onions and fry on a low heat for at least 5 minutes. (DO NOT RUSH THIS STEP).
Add garlic and ginger and fry for 2 minutes. Stir in your chosen Tartan Sari Curry Paste and cook for another minute.
Add chopped tomatoes, salt and potatoes/kumara. Bring to the boil and simmer for 5 minutes, stirring occasionally.
Add up to 1/2 can coconut milk, vegetables, protein of your choice, and stir. For extra flavour you can marinate your protein in 1/2 teaspoon of curry paste before adding it to the mix.
Cook for 10-15 minutes or until the potatoes/kumara are soft.
Top with some freshly chopped coriander and serve with steamed rice or naan. You can also combine yoghurt with our Spicy Tomato Pickle to drizzle on top.
This will taste even better the next day so make it in advance if you can!