South Indian vegetable curry

South Indian vegetable curry
  • Serves: 4
  • Cook time: Ready in 45 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

This mild coconut curry will handle just about any veg you want to throw in.


  • Low-calorie cooking spray
  • 6 shallots, finely sliced
  • 2 tsp black mustard seeds
  • 10 curry leaves
  • 1 green chilli, deseeded and finely sliced
  • 2cm piece fresh root ginger, peeled and finely grated
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 6 black peppercorns
  • 2 carrots, peeled and cut into batons
  • 2 courgettes, cut into batons
  • 200g green beans, halved
  • 1 large potato, peeled and cut into batons
  • 100ml reduced-fat coconut milk
  • 500ml boiling vegetable stock
  • Juice of ½ lemon
  • 1 red chilli, deseeded and cut into slivers, to serve (optional)


  1. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the shallots and stir-fry for 4-5 minutes. Add the mustard seeds, curry leaves, green chilli, ginger, turmeric, cumin and peppercorns and stir-fry for a further 1-2 minutes.
  2. Stir in the carrots, courgettes, green beans and potato. Pour in the coconut milk and stock and bring to the boil over a high heat. Reduce the heat to low, cover and simmer for 12-15 minutes or until the veg are tender.
  3. Season to taste, squeeze over the lemon juice and scatter over the chilli slivers if you want a fiery finish! Serve hot with your favourite rice.

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