Vegetable curry

One of my vegetarian friends made vegetable curry for me many years ago and I just fell in love.  This is not that exact curry, because I have forgotten the recipe.  So this is one I have made up myself, and we all love it!  The great thing about a vegetable curry is that you can put just about anything in it.  One thing that I love to put in mine is halloumi cheese, sadly I did not have any in the fridge the day when I made this one.  But if I had any then I would have sliced it up and cut it into pieces, which would be fried after the blended onions.

The coconut milk makes the curry creamy, which I love.  Vegetable curry is a great way to use many kinds of vegetables in one dish and also to get the little ones used to eating vegetables.  If they are fussy eaters you can blend the vegetables they don’t like, just like I did with the onions (not that JJ does not like onions, I just like blending them).  We have still not encountered anything that JJ does not like to eat, however some days he might love a meal and then next time not be keen on it.  I guess the little ones are just like us grown ups, one day we fancy something and something else another day.

I hope that you will enjoy this recipe.

Ingredients (serves 4-5)

1/2 butternut squash

4 tbs olive oil

2 tbs curry powder

1/2 courgette

1/2 aubergine

250g mushrooms

6 carrots

2 onion

1 leek

4 cloves garlic

1 can coconut milk

700 ml vegetable stock


Peal the onions. I like to blend the onions, this makes them into a kind of paste.  If you dont have a blender they could also be grated or chopped.  Combine the oil and curry powder in the pan.  Mix in the blended onions and press in the garlic and fry for about 5 minutes.  Add the chopped up leaks and try for another 5 min.

Add the carrot pieces and whilst they soften a bit chop the half butternut squash into pieces and add them into the pan.

Make up 700 ml of vegetable stock.  Add the stock to the vegetables and let it simmer for 30 min.  Add the courgette, aubergine and mushrooms along with the clear liquid from the coconut milk and simmer for another 15 minutes.  Then add the hard white coconut cream, this will make the curry creamy.

I serve my curry with couscous and natural yogurt. Rice would go well too.

The ingredients.  If you don’t have all these that is fine, just make it anyway 😉 Also broccoli would go great with it!

The olive oil and the curry powder.  Stir these together and heath it up.

I love my blender, anything can be blended 😉 Blending the onions also makes the curry thicker.

If you dont have a garlic press then I recommend that you buy one NOW.  They are such an amazing invention!

Stirring together the curry, oil, onions, garlic and leeks.

Stirring the carrots and butternut squash into the mixture.

Chopping the mushrooms.

Adding the stock to the vegetables.

Add the mushrooms, courgette and eggplant along the clear liquid from the coconut milk.  I realise now that I have no picture of the coconut milk in action.

I collect vegetable left overs which I use to make my own vegetable stock.  There will be a recipe up for that soon, this is just the left overs from the vegetable curry.  No waste here 😉

Served with couscous and natural yogurt.

JJ likes eating couscous with his fingers, it means that meal time takes aaaaaages, but as long as he eats I am not complaining.

Iris Xx


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