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  • Easy
  • Serves 4
  • 55 mins cook

Coconut, lime and ginger vegetable curry

Leave a few green vegetables to pop in at the end so the meal doesn't only taste delicious but looks great too.


Coconut, lime and ginger vegetable curry

  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 1 inch piece fresh ginger, peeled and sliced finely
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • 2 cups vegetable stock or water
  • 400 ml can coconut cream
  • 1 small eggplant, diced
  • 2 courgettes, diced
  • 1/4 cauliflower, cut into small florets
  • 1/2 cup white rice
  • 100 g green beans, trimmed and cut into bite-sized pieces
  • sea salt and cracked pepper
  • 1 tsp grated lime zest
  • 2 handfuls baby spinach leaves
  • toasted flaked coconut and fresh coriander to serve


  1. Heat the oil in a large, heavy- based saucepan and cook the onion, garlic, ginger and spices over a gentle heat for 4-5 minutes until softened and fragrant. Add the stock and coconut cream, then bring to a simmer.
  2. Add the diced eggplant, courgette and cauliflower, then cover.
  3. Simmer gently for 40 minutes, then remove the lid and add the rice and beans, cooking for 10-12 minutes or until the rice is al dente and the beans are tender and bright green.
  4. Season to taste and stir through the lime zest and spinach. Serve in bowls topped with toasted flaked coconut and fresh coriander leaves.


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