Curried Vegetables with Coconut Milk

Serves 4

Delicious with an Alsace Pinot Gris


½ cauliflower
1 courgette
2 carrots
200g green beans
2 eggs lightly beaten
1 onion
2 potatoes
30g butter
2 tbsp curry powder
2 tbsp tomato purée
300ml coconut milk
salt (optional)


Wash and peel the vegetables, then chop the onion, break the cauliflower into florets, cut the carrots into thin strips and roughly dice the courgettes and potatoes.

Melt the butter in a large frying pan or saucepan, add the onion, curry powder and tomato purée, and stir before mixing in the coconut milk.

Cover with a well-fitting lid, bring to the boil and simmer for 20 minutes.

Add the carrots, potatoes and salt, heat and then simmer for another 10 minutes before adding the cauliflower, courgettes and green beans.

Cook for a further 15 minutes, then tuck in!

Try our Chicken Tikka Masala recipe

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