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Veggie Curry


Vary the vegetables according to personal preference

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Rate this recipe 2.8/5 (4 Votes)


  • Choose a bunch of veggies and chop them up
  • 6 T oil
  • 2 garlic cloves crushed
  • 2 inch piece of chopped ginger root
  • 1-2 fresh green chillies
  • 1 T paprika
  • 2 tsp ground coriander
  • 1 TB mild curry powder or paste
  • 1 3/4 c veggie stock
  • 14 oz canned chopped tomatoes
  • 1 green pepper
  • 1 T cornflour
  • 2/3 cup coconut milk
  • 1-3 TB almonds


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Heat the ghee and add the harder veggies first. Cook gently for 3 min while stirring. Add the spices and continue for 1 min. Add the stock, tomatoes, and salt. Cover and simmer for about 30 min or until tender, add the green pepper, cover and cook another 5 min.

Step 2

Blend the cornflour (cornstarch) with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 min, stirring. Adjust the seasoning if necessary. Serve hot and garnish with coriander.


The ground almonds help to thicken the sauce and also add richness of flavor.

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