fbpx

Coconut Vegan Curry With Cucumber Relish

Personal Trainer Cardiff

Coconut Vegan Curry With Cucumber Relish

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!

 

Personal Trainer Cardiff
Print

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.