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November 25, 2015

Coconut Mint Curry

Sam Willey/Pixel Sprout

  • Serve this tasty curry over brown rice. Sam Willey

Serves 3


1/2 medium sweet onion, cut into bite-sized pieces
2 cloves of garlic
2-inch piece of ginger, finely chopped
1 cup (225ml) water
1 1/2 cups (340g) green beans, cut into 1/2-inch pieces
1 cup (225g) carrots, cut into bite-sized pieces
1 cup (225g) broccoli, cut into small florets
1 cup (225g) zucchini (courgette), cut into bite-sized pieces
1 1/2 cup (340g) cauliflower, cut into small florets
1 can (400ml) coconut milk
1/2 teaspoon salt or to taste
1/2 teaspoon garam masala spice blend
1/2 teaspoon turmeric
1 tablespoon curry powder
juice of 1 lime
1/2 cup (small bunch)
cilantro (coriander), finely chopped
1/2 cup (small bunch) fresh mint, finely chopped
1-2 chili peppers, seeded and thinly sliced (optional)


1. Add the onion, garlic, ginger and 1/2 cup water to a blender. Blend until smooth.

2. Pour onion mixture into a shallow pan, cover and cook on medium-low heat for 10 minutes. Add the green beans and the additional 1/2 cup water and continue to cook, covered, for 7-8 minutes. Then add the carrots and cook for another 5 minutes, or until carrots are soft.

3. Add the cauliflower, broccoli, zucchini, coconut milk, salt, garam masala, turmeric and curry powder. Cover and cook for 10-15 minutes. Uncover and stir in the lime juice, mint and cilantro. Serve hot with brown rice.