how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Vegetarian dishes / Coriander & Coconut Vegetable Curry

Coriander & Coconut Vegetable Curry

October 10, 2014 by Laura Scott 20 Comments

Jump to Recipe Print Recipe

I have been experimenting with a few vegetarian meals recently. Not because I am veggie myself but because I quite like not having to make every meal revolve around meat. Good meat is expensive, so I do try to concoct mid-week meals that are more vegetable orientated  with some protein added through ingredients such as pulses, nuts and dare I say it, tofu.

coconut vegetable curry

Coriander & coconut vegetable curry

On the subject of tofu, although it is not part of this recipe, I would just like to say it really is good stuff. If you think it is just a bland, weird textured blob of curd then you are wrong. Take some. Squeeze all the water out by putting kitchen roll on the top and base of it (on a plate), then place a weight on it (a couple of food tins) for a couple of hours to draw out all the moisture. Then coat it in seasoned  flour and  fry. It is marvellous. Especially if you serve it with a dipping sauce or add it to this coriander and coconut vegetable curry. You won’t regret it.

coconut vegetable curry

Coriander & coconut curry sauce

This curry is my version of a Thai green vegetable curry but it is lighter and it uses less ingredients. I guess you could almost call it an Asian style pesto/paste which tastes equally good used as a dressing and as a cooked sauce much in the same way as you could do with a traditional pesto. I whizzed this up in my Froothie blender which took a minute at most.

I kept the sauce in a sterilised jar in the fridge and used it a couple of times during the week to make up this herbily aromatic curry sauce. If you like the idea of using it as a dressing then I would recommend stirring it through some veggie noodles or spooning it over some roasted vegetables. You could even add a dollop or two to a soup. It would also make a refreshing dip to accompany a Thai style starter such as sweetcorn cakes, spring or rice paper rolls.

If you are partial to vegetable curries then you may also like these recipes:

Paneer Koftae in a curried spinach sauce – Mamtas Kitchen

Green tomato & onion curry – Gujarati Girl

Courgette curry – Mamtas Kitchen

Sweetcorn & coconut shak – Gujarati Girl

Butternut squash chickpea & spinach curry – A Glug of Oil

Sag Aloo – Tinned Tomatoes

Butternut squash lentil & lemongrass curry – Food to Glow

 

Blog challenges Oct 2014

I am linking up to Extra Veg which is hosted this month by A Mummy Too, Fuss Free Flavours and Utterly Scrummy and Recipe of the Week also hosted by A Mummy Too.

I received my Froothie Optimum 9400 blender for review purposes but all views expressed here are my own. If you buy a Froothie Optimum 9400 blender by clicking on my banner it will earn me a small commission via the affiliate links widget on my sidebar.

coconut vegetable curry
Print

Coriander & Coconut Curry

An aromatic herb based Asian style curry that cooks in minutes.
Course Main Course, Vegetarian
Cuisine Indian
Keyword coconut vegetable curry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Laura Scott

Ingredients

  • For the paste 🙂
  • Lrge bunch of coriander both leaves and stalks roughly chopped,
  • 1 Red chilli chopped finely
  • 1 Garlic clove chopped finely
  • 1 knob Ginger peeled and chopped finely
  • 1 Lime zest & juice
  • 2 tbsp Dark soy sauce
  • 100 g Coconut cream or 1/2 a tin of coconut milk OR 1/2 a tin of coconut milk
  • Splash of water/vegetable stock to loosen the curry paste. to loosen the curry paste
  • For the curry 🙂
  • 1 tbsp Groundnut/sunflower oil
  • 1 Garlic clove chopped finely
  • 6 Chestnut mushrooms cut into quarters
  • 1 Red pepper sliced into thin strips
  • 150 g Pre-blanched fine French beans
  • Handful of pre-blanched frozen peas
  • To garnish 🙂
  • 2 Spring onions thinly sliced
  • 1 Red chilli chopped
  • Handful of toasted cashew nuts Fry in a dry pan until the nuts begin to turn golden brown then remove from the heat.
  • To serve 🙂
  • Basmati rice which can be cooked at the same time as the curry

Instructions

  1. For the paste 🙂
  2. 1.Place all of the ingredients into a Froothie or high powered blender and blitz until all the ingredients form a thick paste. This takes about a minute. Add a splash of water to loosen the paste if necessary.
  3. 2. Store in a sterilised jam jar/glass bottle until you need to use it. It will keep in the fridge for up to four days.
  4. For the curry 🙂
  5. 1. Heat the oil in a wok until very hot then add in the chopped garlic, fry until the edges turn golden brown,
  6. 2. Next, add in the mushrooms and red pepper strips and fry for a couple of minutes over a high heat before adding in half the quantity of the curry paste (keep the other half for another curry) and continue frying for a further 2 minutes,
  7. 3. Now put the pre-cooked peas, French beans, salt & pepper into the wok and add a few splashes of water/vegetable stock to loosen the curry sauce,
  8. 4. Allow the flavours to cook together for 2 more minutes then remove the curry from the heat, check the seasoning and add more if necessary.
  9. To serve 🙂
  10. Place rice in a couple of shallow bowls before adding your coriander & coconut vegetable curry. Sprinkle over the spring onions, red chilli and toasted cashew nuts.

 

 

 

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Froothie recipes, Main dishes, Sauces, Speedy Suppers, Vegetable dishes, Vegetarian dishes Tagged With: Coconut, coriander., Curry, Main course, vegetarian

« Iced Raspberry Banana Flapjacks
Spiced Pumpkin Blondies »

Comments

  1. Borough 22 Brownies says

    October 10, 2014 at 9:38 am

    Mmm! This looks perfect for the weather we are getting of late. I may add some heart but that’s just the Caribbean in me! Great post Laura

    Reply
    • Laura Scott says

      October 10, 2014 at 4:37 pm

      Yes go ahead. I love adapting recipes to suit my taste too. That’s what cooking’s all about!

      Reply
  2. Sarah, Maison Cupcake says

    October 10, 2014 at 2:46 pm

    That looks fantastic! And with all those cashews my husband might not miss the meat!

    Reply
    • Laura Scott says

      October 10, 2014 at 4:38 pm

      I love how cashews add flavour to a savoury dish, hope it works for your husband. Think he might forgive your leaving out the meat!

      Reply
  3. kellie@foodtoglow says

    October 10, 2014 at 3:57 pm

    No bought sauce can beat a good homemade effort such as this. Or perhaps not effort, as this is obviously so easy when blended in something powerful, like your Froothie. I like that you refer to it as an Asian pesto: an apt description.  Thanks so much for linking to my curry. 🙂

    Reply
    • Laura Scott says

      October 10, 2014 at 4:39 pm

      Thanks Kellie, yes this sauce is a weird one. art sauce, part pesto, part dressing. Versatile!

      Reply
  4. Deena kakaya says

    October 10, 2014 at 5:04 pm

    Looks so fresh and light x

    Reply
    • Laura Scott says

      October 11, 2014 at 12:15 am

      Thanks Deena, it is a lighter dish, love using fresh herbs 🙂

      Reply
  5. Camilla @FabFood4All says

    October 10, 2014 at 5:23 pm

    Yummy, we seem to be eating more vegetarian dishes and I think it does open your eyes to a lot of ingredients you might never think of using. We tried tofu recently and all really like it. I actually dried a soft one and wondered why it was quite so breakable only to realise there a 2 types but we really enjoyed our creamy fried treat all the same. Must get hold of some firm tofu!

    Reply
    • Laura Scott says

      October 11, 2014 at 12:17 am

      I think you must have had the silken tofu, that is meant to break up more easily. I think it definitely needs light handling. I just ordered mine with my online shop. Great that you all enjoyed it, must see what my kids make of it!

      Reply
  6. Sally - My Custard Pie says

    October 11, 2014 at 5:17 pm

    What lovely bright colours.

    Reply
    • Laura Scott says

      October 12, 2014 at 9:01 pm

      Thanks Sally 🙂

      Reply
  7. Urvashi says

    October 11, 2014 at 9:01 pm

    I buy coriander in large bunches from my indian greengrocer and i always just chop them up and put them in the freezer for later. this is a perfect use for the third bunch which I always struggle to get into the freezer bag!  I love the cashews also. Lovely touch

    Reply
    • Laura Scott says

      October 12, 2014 at 9:06 pm

      That is always the best idea, Coriander from supermarkets is one of the biggest rip offs there must be. Cashews are so good in curries and also stir fries, I love nuts in savoury dishes 🙂

      Reply
  8. Jacqueline Meldrum says

    October 13, 2014 at 2:32 pm

    Nice flavours Laura. Ive not tried to make a curry sauce in my froothie yet, Great idea!

    Reply
  9. Kate @veggie desserts says

    October 13, 2014 at 8:47 pm

    WHat a gorgeous curry. And great tip about tofu. I don’t use it nearly enough – but squeezing the water out like that is a great idea. 

    Reply
    • Laura Scott says

      October 13, 2014 at 9:02 pm

      Thanks Kate, tofu when cooked well with crisp edges and drained first is so so good!

      Reply
  10. Fuss Free Helen says

    October 30, 2014 at 7:28 pm

    Delicious Laura, I need to dig the bags of frozen herbs out of the depths of the freezer and whizz up a green sauce.

    Thanks for sending to #ExtraVeg

    Reply
  11. Aoife says

    December 12, 2020 at 6:01 am

    This was best meal I’ve made in ages! I improvised with the veg and just added whatever I had in the fridge but the curry paste recipe was glorious! Will be making again, thank you!

    Reply

Trackbacks

  1. 28 ways to get an extra portion of veg into your meals (#extraveg October round up) | A Mummy Too says:
    November 1, 2014 at 9:37 am

    […] Top 3. Sausage and Sweet Potato Skillet Supper 4. The Crafty Larder: 10-Minute Cauliflower Rice 5. Coriander & coconut vegetable curry 6. Carrot & Beetroot Cake (RSF, DF, GF) 7. Pumpkin Spice Latte with Pumpkin Seed Milk (Vegan) […]

    Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Pancake day ideas. Wholemeal pancakes with espress Pancake day ideas. Wholemeal pancakes with espresso butter and caramelised bananas. To make the espresso butter blend softened butter with maple syrup, coffee essence and a spoon of espresso powder or a half shot of strong coffee. Also good with a pinch of cinnamon.
#pancakeday #wholemealpancakes #pancakes #shrovetuesday #pancakestack #feedfeed #thebakefeed #recipeoftheday #foodphotography #surreyfoodie
Finally got around to starting my daughter’s bro Finally got around to starting my daughter’s bronze DofE skills training. Week One are these @meerasodha vegan choc chip cookies which were in @guardianfeast this weekend. Nine more weeks to go...
#dukeofedinburghaward #bronzeaward #dofebronze #bakingskills #cookingskills #learntocook #teencook #feedfeed #thebakefeed #veganbaking #chocolatechipcookies #lifeskills
Testing out a supperclub dish which is pork belly Testing out a supperclub dish which is pork belly based without the skin but the skin itself is probably even better than the main course. Thanks to @bensbutchery for my supplies including shin of beef - braising it Asian style. #crackling #porkcrackling #localproduce #locallysourced #epsom #surreyfood #recipetesting #epsomsupperclub #surreychef
We had 10 (2 didn’t want to be photo’ed) keen We had 10 (2 didn’t want to be photo’ed) keen cooks in the kitchen yesterday for my half term pop up bake club. They went home with bags of veggie & cheese soda bread rolls, veggie packed spring rolls (big hit) and oaty chocolate energy balls. A perfect way to spend a rainy afternoon!
#popupbakeclub #epsom #surrey #learntocook #halftermfun #kidscookery #lifeskills #healthyeatingideas #surreychef #foodeducation #surreyhills
Our summer solstice supper with @atableoutside at Our summer solstice supper with @atableoutside at @theginkitchen has already sold out! So if you’d like to come along to our next collaborative event we’re holding a Harvest Moon supper. Gin  cocktails paired with each course on the 3rd of October. There are welcome cocktails, a tour of the distillery and an after dinner liqueur which is always a surprise and always delicious. Tickets are now available to book via A Table Outside website.
See you there...
#harvestmoon #supperclub #epsomsupperclub #atableoutside #theginkitchen #seasonalsupper #artisangin #dorking #surreyhills #popupdining #gincocktails #surreychef #surreyproduce #localproduce #hellodorking #surreylife
Testing out flavour combinations for the veggie & Testing out flavour combinations for the veggie & cheese packed soda bread rolls on next week’s pop up bake club. These ones have sweet potato & mature cheddar in them and are very light & fluffy with a crusty top. Will be trying them with lunch today. #popupbakeclub #epsom #surrey #halftermactivities #kidsinthekitchen #lifeskills #learntocook #cookeryclass #surreychef #surreyfood #halftermbaking #surreyhills
Highlight meal of the year so far @supawan_thaifoo Highlight meal of the year so far @supawan_thaifood - soft shell crab, crispy noodle fried prawns, duck curry with lychees, braised pork belly, papaya salad, morning glory, jasmine rice with lychee sorbet to finish. Forgot to order the aubergine larb so need to go back...
#supawanthaifood #kingscross #caledonianroad #londonfood
Last night’s vegan valentine supperclub dessert. Last night’s vegan valentine supperclub dessert. Dark chocolate mousse on a biscuit base, whipped coconut cream, rose petals & a chocolate chip cookie to dip into the mousse.  #vegansupperclub #epsomsupperclub #popupdining #veganvalentine #epsom #surreychef #surreylife #feedfeed #veganbaking #surreyvegan #cheflife #plantbasedfoodie #uksupperclubs
Black dal having a night sitting in the fridge to Black dal having a night sitting in the fridge to develop the flavour before tomorrow’s vegan supperclub. It’s so different to a red lentil dal and has such a delicious flavour. Thanks m looking forward to seeing what everyone thinks of it. #vegansupperclub #epsomsupperclub #popupdining #epsom #surreychef #cheflife #veganfood #plantbased #blackdal #uksupperclubs
Another batch of vegan hob nobs baked and blitzed Another batch of vegan hob nobs baked and blitzed for the base of this Thursday’s vegan supperclub dessert. Almost a shame to turn them crumbs when they taste so good. #epsomsupperclub #vegansupperclub #epsom #surreyfood #popupdining #veganbaking #plantbasedrecipes #veganvalentines #feedfeed #thebakefeed #surreychef
Trying out vegan cookie recipes for This Thursday’s vegan valentine supperclub. The vegan hob nob base for the chocolate mousse is ready to go and these cookies will go perfectly as an added chocolate bonus AND the vegan chocolate truffles being by served with coffee will finish off the evening perfectly so long as everyone loves chocolate 🍫 🍫🍫🍫🍫🍫🍫🍫🍫 #vegansupperclub #epsomsupperclub #vegancookies #chocchipcookies #feedfeed #thebakefeed #epsom #surreychef #veganvalentine #surreyfoodie #popupdining #vegancookies #plantbasedbakes
Private dinner last night in London and here is th Private dinner last night in London and here is the dessert. Passion fruit & mango meringue roulade.  #privatechef #privateevents #cheflife #feedfeed #thebakefeed #meringue #roulade #dessert #foodandwine
Load More… Follow Laura
This error message is only visible to WordPress admins
HTTP Error. Unable to connect to the Instagram API. Feed will not update.
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.