Red Vegetable Curry

A fragrant vegetarian curry featuring homemade red paste, diverse vegetables, and coconut milk served with coriander-infused basmati rice.

Vegetarian Healthy Dairy Free Spicy Gluten Free Curry

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

51.6g

per serving

206.5 g total

Fat

33.6g

per serving

134.2 g total

Protein

9.6g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

For paste

Fruits

piece

Lime

Zest only, for paste

wedges

Lime

For serving

GrainsCereals

300

Basmati Rice

Cooked weight for serving

Liquids

400

Coconut Milk

1 tin

100

Stock

Vegetable stock recommended

NutsSeeds

piece

Black Peppercorns

For paste

tsp

Cumin Seeds

For paste

tsp

Coriander Seeds

For paste

cloves

Garlic

Crushed, for paste

stalks

Lemon Grass

For paste

pinch

Cinnamon

Ground, for paste

0.5

tsp

Turmeric

For paste

pinch

Salt

To taste

bunch

Coriander

Fresh, chopped for rice and garnish

OilsFats

splash

Vegetable Oil

For paste

splash

Chilli Oil

For paste

tbsp

Vegetable Oil

For frying

Vegetables

100

French Beans

Cooked

100

Marrow

100

Sweet Potato

Cooked

100

Pumpkin

100

Courgettes

bunch

Spring Onions

Finely chopped

piece

Red Chillies

For paste

piece

Shallots

For paste

Ginger

Fresh, for paste

piece

Red Chilli

Finely sliced for garnish

Method

Dry-fry peppercorns, cumin, and coriander seeds until fragrant and grind in a mortar and pestle.

Blend ground spices with remaining paste ingredients except oil in a food processor until smooth.

Warm 2 tablespoons of vegetable oil in a pan and add four spoonfuls of the paste.

Cook the paste on low heat until fragrant.

Increase heat to high, add 400ml coconut milk and 100ml stock, and bring to a boil.

Boil the liquid for three minutes.

Add the beans, marrow, potatoes, pumpkin, courgettes, and spring onions and simmer for four minutes.

Stir chopped coriander through cooked rice and mold into domes using a small bowl.

Serve the curry with rice domes garnished with sliced chilli and coriander sprigs.