Veggie coconut curry

Recipe by Christopher Peacock

A winter warmer that you can adapt to whatever vegetables you prefer and are in season. Swede, parsnips, squash or Brussel sprouts would work really well. We make up our own spice mix at Waterside but it makes quite a big batch. It is probably better, as I recommend here, to buy a smaller quantity of ready-made spice mix for home so it does not sit in your cupboard for years before getting used.


400g Each of potatoes, carrots,  cauliflower & green beans
250g Diced onion
5 Garlic cloves, crushed
150ml Sunflower oil
50g Root ginger cut into fine strips
50g Tomato puree
200ml Vegetable stock
800g Coconut milk
40g Mild madras curry powder (or your own spice mix)
10 Cardamom pods
100g Fresh coconut
Salt & pepper
Chopped fresh coriander, sliced red onion & chilli to finish

What to do:

1. Prepare the vegetables by cutting them into a 2cm dice

2. Sweat the onion in the vegetable oil for a minute before adding the potato, carrot, ginger and garlic.

3. Cook for a further 5 minutes then add the curry spice, tomato paste, vegetable stock & coconut milk.

4. Return to a simmer and add the cardamom, cauliflower & green beans. Cook gently for another 5-10 minutes until the vegetables are softening but still have a little bite.

5. Taste and season with salt & pepper.

6. Shave or grate the fresh coconut and add it with the coriander, red onion and fresh chilli to taste. Save some to sprinkle on top when you serve with simply cooked basmati rice.

Bon appétit!