Local Curry test kitchen

Coconut vegetable curry

Name: Coconut vegetable curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 2 tbsp neutral oil; 1 onion, sliced; 2 garlic cloves, grated; 20g fresh ginger, grated; 2 tbsp gluten-free curry paste; 600g mixed vegetables, cut evenly; 400ml tin coconut milk; 150ml water; 1 tbsp gluten-free tamari; 1 lime; Fresh coriander or Thai basil

This is the useful midweek one: quick enough for Tuesday, adaptable enough to prevent half a cauliflower becoming fridge archaeology.

VeganGluten-free

Prep15 mins

Cook25 mins

Makes4

Method

Heat the oil and cook the onion for 6–8 minutes until soft.
Add garlic, ginger and curry paste. Cook for 90 seconds until fragrant.
Add firm vegetables first, followed by coconut milk and water. Simmer for 8 minutes.
Add quick-cooking vegetables and simmer until everything is just tender.
Season with tamari and lime juice, then scatter over the herbs.

Gluten note

Curry pastes and soy sauces vary; use products carrying an explicit gluten-free label.