Cauliflower vegetable curry

Recipe from: 9/1/2002 12:00:00 AM

Ingredients 12
Servings 4


  • 45 ml oil
  • 1 medium brown onion, sliced
  • 2 red chillies, chopped
  • 1 clove garlic, crushed
  • 30 ml curry paste
  • 4 baby potatoes, peeled
  • 4 baby turnips, peeled
  • 500 g baby cauliflower
  • 200 g green beans, halved
  • 500 ml vegetable stock
  • 400 ml light coconut milk
  • 65 ml loosely packed, fresh coriander leaves


Heat oil and sauté onion, chilli and garlic, until onion softens.
Stir in curry paste and cook, stirring, until fragrant.
Add potato, turnip and cauliflower and cook, stirring, until coated in curry mixture.
Add stock and bring to the boi, reduce heat and simmer, covered, for about 10 minutes, or until potato is just tender.
Stir beans into curry mixture and cook, uncovered, until just tender.
Stir in coconut milk and simmer, uncovered, until hot.
Serve over rice, sprinkled with coriander.

Read more on: sauté

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