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Vegetable coconut curry

23 September 2014

A simple and versatile vegetable and coconut curry recipe.

Vegetable coconut curry
Vegetable coconut curry

Preparation time

10 minutes

Cooking time

30 minutes




For the spice mix

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp cinnamon powder
  • 1/2 tsp grated fresh nutmeg

For the curry

  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 tsp garam masala
  • A 5cm cube of fresh ginger, chopped
  • 2 fresh chillis, chopped
  • 3 cloves of garlic, chopped
  • 250ml vegetable stock
  • 2 onions, chopped
  • 4 tomatoes, peeled and chopped
  • 1 bunch spinach
  • 1 courgette, chopped
  • 1 aubergine, cooked whole in the oven with the flesh scooped out (optional)
  • 2 medium sweet potatoes, peeled and chopped
  • 1 tin chick peas
  • 1 cauliflower or broccoli, chopped


We’ve really enjoyed the fabulous India Season over on the BBC – and in case you’re already having withdrawal symptoms, Saga Picture Editor Jennifer Day shares her favourite Indian recipe with us.

Jennifer was lucky enough to visit India last year, and soon found herself in foodie heaven.

“As a vegetarian, I’m used to having a very limited choice when it comes to eating out. But dining in India was incredible because all of a sudden, I could try everything – it was amazing! I used to just cook curry out of a jar, but after experiencing all the vibrant flavours you get by using fresh spices, I now do everything myself, from scratch – it’s surprising how easy it is, and what a difference it makes!”

Cook down the onions and 3 fresh cloves of garlic in vegetable or sunflower oil (not olive), then add the ground down spices and the salt, sugar, paprika, turmeric, garam masala, fresh ginger and chillis.

Add the chopped vegetables to the pan and soften. This recipe is wonderful for vegetarians, as you can throw anything you like in, within reason! The vegetables listed above are just a suggestion so feel free to experiment.

Add 250ml of vegetable stock and let it simmer until all the vegetables are cooked, then squeeze in the juice of a fresh lime, coconut milk and yoghurt, then garnish it with fresh coriander – delicious!

Feeling inspired? Find out about our holidays to India


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.