Go Back
Vegetable Coconut Curry
Print

Vegetable Coconut Curry

An easy vegetable curry that's satisfying as is, or great alongside some baked salmon or chicken thighs.

Ingredients

For the spice blend

  • 1 tbsp coriander seed
  • 2 tsp fennel seed
  • 2 tsp cumin seed
  • 3 dried allspice berries
  • 1 whole clove
  • 1 cinnamon stick
  • 2 star anise

For the curry

  • 2 can coconut milk full fat
  • 1 lemon quartered
  • 1 medium onion diced
  • 2-3 cups cauliflower florets
  • 24 oz baby potatoes any variety
  • 1 cup shelled peas fresh or frozen
  • 1 large tomato
  • 1 lemon
  • 4 dates pitted, chopped
  • 4 cloves garlic smashed
  • 2 tsp fresh ginger grated
  • 1 tbsp fresh turmeric grated
  • 2-3 tsp salt

Instructions

  • In a dry pan, toast the spices until they become fragrant. Remove the cinnamon stick and star anise and set aside, and grind the remaining spices into a uniform powder. In a bowl, mix together the spice blend with the coconut milk and quartered lemon, adding back in the cinnamon stick and star anise.
  • In a dutch oven or Tagine, add the remaining ingredients, evenly distributed. Pour over the coconut spice mix, cover and bake for 3 hours at 350. Remove lid and broil for 5 minutes before serving over rice or in a bowl as a stew.