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decent veggie curry ideas please

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A lot of Southern Indian cooking is predominantly vegetarian. Here's a common vegetable curry.


3 1/2 oz each of peeled carrots, green beans, peeled spuds and cauliflower (separated into florets)

3 tbsp vegetable oil

2 onions, cut into smallish pieces

1 green chilli slit lengthways

1/2 tsp each of turmeric, chilli powder and ground coriander

3 1/2 fl oz coconut milk


A spice paste made of 2 garlic cloves, 3/4 inch chunk fresh ginger, finely chopped, 1 green chilli, 1/2 tsp fennel seeds and 3 1/2 oz tomatoes.


  1. Blitz the spice paste ingredients together until fine.
  2. Chop the carrots, spuds and green beans into 1inch pieces
  3. Heat up the oil in a large pan, add the onions and green chilli, then cook until the onions are nice and soft.
  4. Add the carrots, dry spices and a little salt (if wanted) to the onions, then mix well.
  5. Lower the heat, chuck in the spuds, cover and cook for about 10 mins.
  6. Add the cauliflower and beans along with the spice paste, mix well then cover and cook for about a quarter of an hour.
  7. Remove the pan from the heat, then, whilst stirring, slowly add the coconut milk. Once well mixed, serve.


It is fairly spicy, but you can obviously calm it down a bit by swapping the sliced green chilli with something milder, like an Anaheim chilli instead so you keep the flavour but without the heat.

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