Fragrant vegetable curry

Fragrant vegetable curry

From Pasta to Pancakes
Claire Peters

Even though I am not a vegetarian, I’m a big fan of vegetable curries. After some playing around with ingredients, I have decided that sweet potatoes are the key to success for this recipe.


Quantity Ingredient
1 aubergine, chopped into cubes
2 carrots, peeled and sliced
140g green beans
2 sweet potatoes, peeled and chopped into cubes
400ml water
2 tablespoons vegetable oil
1 red onion, peeled and chopped roughly
3 garlic cloves, peeled, finely chopped and crushed
1 green chilli, sliced
2 tablespoons curry paste
2 tablespoons coconut milk
2 tablespoons plain yoghurt
3 tomatoes, quartered
handful coriander leaves, chopped


  1. Put the aubergine, carrots, green beans and sweet potatoes in a large saucepan, add the water and bring to the boil.
  2. Cover and cook for 5–8 minutes over a medium heat until the vegetables are tender. There won’t be enough water to cover all the veg but that’s fine. This will steam them more than boil them.
  3. Meanwhile heat the oil in a large wok, then add the onion, garlic and chilli and fry on a medium heat till soft.
  4. Add the curry paste. Stir well and cook for 2 minutes.
  5. Add your cooked vegetables, including the cooking water.
  6. Spoon in the coconut milk. Mix well and season with salt and pepper.
  7. Add the yoghurt and tomatoes.
  8. Cook for a further 2–3 minutes and then throw in the coriander leaves at the end.

Optional extras:

  • 1/2 teaspoon of cumin seeds would be gorgeous here. Feel free to replace the vegetables with others that you like better. You could also cook the vegetables in vegetable stock instead of water for more flavour.

Serving suggestions:

  • Serve with some gorgeous Thai fragrant rice.


  • Keep covered in the fridge and eat the following day, perhaps with noodles for a change. To reheat, place in a wok or saucepan and cook for about 5 minutes until piping hot.
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