Green Vegetable Curry Recipe - Serves 4

Green Vegetable Curry Recipe

362 calories each serving (560 calories if eating with rice)


1 tablespoon (15ml) vegetable cooking oil
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
2 tablespoons (30ml) curry paste
3 medium courgettes (zucchini), washed and chopped into 6mm (1/4 inch) segments
250g (9 oz) green (string/French) beans, washed and cut into 2.5cm (1 inch) pieces
2 large green bell peppers (capsicum), cored and coarsely chopped
1 head broccoli, washed with stems cut and discarded leaving just the florets that are cut so they are no bigger than 2.5cm (1 inch)
1/2 tin/can (200g or 7 fl oz) chopped tomatoes
1 tin/can (400g or 14 fl oz) coconut milk
200g (7 oz) spinach, washed and coarsely chopped
1/2 cup (125ml or 4 oz) fresh coriander (cilantro) leaves, washed and finely chopped


Heat the vegetable cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion and garlic, mix well and stir-fry for 4 minutes
Add the curry paste, mix well and stir-fry for 1 minute
Add the courgettes (zucchini), green (string/French) beans, bell peppers and broccoli florets, mix well and fry for 3 minutes, stirring every 30 seconds
Add the chopped tomatoes and coconut milk, mix well, bring to the boil, adjust the heat to maintain a simmer and simmer for 15 minutes
Add the spinach, mix well and cook until the spinach wilts (2-3 minutes), stirring a couple of times
Add the fresh coriander (cilantro) and mix well
Serve hot

Recipe submitted on 29 May 2019

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