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Kashmiri Vegetable Coconut Masala

Kashmiri Vegetable Coconut Masala

Dom Franks
Dom Franks
Dom Franks
  • Recipe by: Dom Franks
  • My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Belleau Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine.
Serves 2 - 4
Prep time: 15min
Cooking time: 40min

This kashmiri vegetable curry is one of those ‘authentic’ curries that is made by throwing stuff into a pot and hoping for the best. It uses kashmiri curry powder for a fantastic flavour sensation that you will want to make time and time again.

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Method
  • 1.

    Prepare all of the ingredients prior to cooking

  • 2.

    In a large, deep pan with a lid, heat some butter and olive oil and then gently saute the onions until soft

  • 3.

    In the meantime, add the ginger, garlic, kashmiri curry powder and coriander to a blender and pulse to make a paste

  • 4.

    Add to the onions and saute for around 5 minutes, stirring continuously

  • 5.

    Add the carrots and cauliflower and stir to combine and pop the lid on. Turn the heat down and let the veg sweat for a further 5 minutes

  • 6.

    Stir in the rest of the veg and add the coconut milk, place the lid back on and simmer for 20 - 30 minutes until vegetables are cooked

  • 7.

    Remove from the heat, sprinkle with flaked almonds and serve immediately with fluffy white rice and a soft naan bread.

Ingredients
  • 1 Diced medium onion
  • 2 Diced garlic cloves
  • 1 thumb size piece Ginger
  • A bunch of Fresh coriander
  • 2 medium Carrots (peeled & cut into batons)
  • 1 Cauliflower cut into florets
  • 8 Small vine tomatoes cut into halves
  • 1 medium Courgette (chopped)
  • 1 handful Fresh or frozen peas
  • 4 tablespoons Kashmiri curry powder
  • 2 cans Coconut milk
  • Handful Flaked almonds
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