Quick Green Vegetable Curry | Lunch
Updated: May 5
Here’s an ideal supper dish suitable for friends or family. Don’t feel restricted by the selection of vegetables. Use what is readily available or try using vegetables such as baby eggplants, okra, bok choy, or Chinese broccoli. Serve with chapati or garlic-flavoured naan bread or with rice.
2 tbsp. sunflower oil 1 medium onion, chopped 1 zucchini, sliced 2 tbsp. minced gingerroot 2 garlic cloves, minced 1–2 green chiles, seeded and chopped 2 tsp. ground cumin 1/2 tsp. ground turmeric 1/2 tsp. ground coriander 12 oz. fresh broccoli, cut into florets 1 1/2 cups fresh or frozen green beans 1 cup frozen peas 1 1/2 cups coconut milk 1 cup vegetable bouillon sea salt 8 oz. fresh baby spinach leaves 1/4 cup chopped fresh cilantro 2/3 cup soy yoghurt
Heat the oil in a saucepan, add the onion, and cook over a medium-high heat for 3 minutes. Stir in the zucchini and cook for another 3 minutes, or until the onion is soft. Stir in the ginger root, garlic, chiles, and spices, and cook for 1 minute. Add the broccoli, beans, peas, coconut milk, and bouillon. Bring to a boil, reduce the heat, cover, and simmer for about 6 minutes, until the broccoli is just cooked. Season to taste with salt. Stir in the spinach and cilantro. When the spinach is wilted, stir in the yoghurt, heat through without boiling, and serve.