Coconut Vegan Curry With Cucumber Relish
September 20, 2018
Fancy a change from a meat dish tonight? A delicious alternative to a traditional chicken korma and packed full of goodness is this vegan coconut curry.
Simple ingredients sometimes make the best dishes and this is certainly one of those recipes. A few staple veggies, a selection of tasty spices and you’re half way to devouring a bowl of goodness. The addition of a cucumber relish adds a refreshing touch to this mildly spicy dish and it’s tangy dressing compliments the curry perfectly.
I used a host of vegetables that I had in my fridge, so feel free to experiment with the ones you find in yours!
Coconut Vegan Curry
Servings 4
Ingredients
- 1 large Onion sliced
- 400g Butternut Squash cubes
- 400ml Coconut Milk
- 1 Cinnamon Stick
- 4 Lime Leaves fresh
- 150 ml Vegetable Stock
- 150 g Cherry Tomatoes
- 100 g Mange Tout
- 100 g Baby Corn
Curry Paste
- 2 Garlic Clothes
- 2 Red Chillies
- 15g Fresh Ginger
- 1 tsp Tumeric ground
Cucumber Relish
- 1 Cucumber large
- 4 tbsp White Wine Vinegar
- 0.5 tsp Salt
- 1 Red Chilli deseeded and sliced
- 2 Shallots small, finely slices
- 1 handful Coriander chopped
Like what you see? Have a look at my other recipes over on my blog here.
