Speedy 'Any Veg' Coconut Curry
Patak’s Madras Paste is our go-to ingredient when we need to whip up a quick and easy dinner that tastes amazing and is full of the good stuff too! There’s so many ways to vary this curry to suit your taste-buds and use up leftover veggies, whether you prefer cool and creamy, tangy or hot and fiery use this recipe as a base and make it work for you and your cravings.
To make this tasty and easy curry a showstopping feast, why not serve with fluffy pilau rice, a selection of pickles and chutneys, vegan raita and melt in your mouth roti. Even your meat eating mates will be coming back for more!
* Top Tip * Always try and make 3-4 portions, so you can have it for dinner and lunch the next day too or even blitz it into a fragrant soup.
Serves: 3-4 (depending on how much veg you add)
Cost: Approx £3.05 depending on quantity
Time: 30 mins
Ingredients & variations
½ jar of Patak’s curry paste
½ can of coconut milk (oat or almond milk also work if coconut isn’t your thing)
1 can/carton of chickpeas (plus the water) or another pulse of choice - lentils work great
2 cups of any veggies you like or have
Our favourites to add are cauliflower, sweet potato, carrots, kale, mushrooms and/or courgette – You could even use chopped tomato or apple for a bit of added sweetness.
~ Here come the optional extras - because we’re all different…
Want a thicker, creamier sauce? Try adding a Dsp of nut butter or ground almonds.
Like a bit of crunch? Add some crunchy nuts or seeds on top!
Loco for the coco? Add a couple of Dsp of desiccated coconut.
Tangier curry? Add a couple of tsp lime pickle
Get that coconut away from me…. Use a can of chopped tomatoes instead.
1. It only takes one step…Put everything in a pan with a mug of water and simmer for 20 minutes, stirring occasionally and adding water as necessary (note: if you’re using hardier veg like sweet potato you’ll want to cook it for a bit longer, until it’s all ready)
With warming spices and satisfyingly soft veggies this curry is tasty enough on it’s own or served with pillowy roti, rice/your favourite grains.
To keep our bowls looking like the rainbow we’ll often serve this dish with a raw green side. Simply chop any of the following finely then squeeze over some lemon juice and add coriander, cucumber, kale, spinach, courgette (grated), broccoli, cabbage, brussel sprouts, etc
A little Oatly crème fraiche and a tsp of lime pickle on top is also a mouth-watering mix of creamy and zingy.
Alternatively, why not treat your family and friends to a show stopper of a meal by creating Indian burritos with naan wraps and the above as extra fillings! Don’t blame us if they come around asking for more…