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Coconut Vegetable Curry

Serves: 4 – 6 as a side Vegetarian Vegan

Based on the traditional South Indian staple ‘Avial’, this delicate coconut sauce is spiced with fragrant fennel and curry leaves. Great with savoury curries like the Jalfrezi or the Do Piyaza.

Try it with: Tender vegetables like mangetout, courgettes or peppers.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  1. Gently heat 2 tbsp vegetable oil in a large frying pan or wok.
  2. Empty the pack into the pan with 1 finely sliced onion and gently fry until the onion is soft and translucent.
  3. Stir in 500g vegetables (e.g. beans and carrots) and fry for a further 1 - 2 minutes.
  4. Reduce the heat and pour in 200ml coconut milk.
  5. Cook uncovered for 4 - 6 minutes, or until the vegetables are tender.
  6. Adjust salt and garnish with coriander leaves and lime juice.

Ingredients

Spices (contains MUSTARD), Garlic Flakes, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: MUSTARD.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Our favourite accompaniments & top tips.