Coconut Vegetable Curry (Vegan) | Slimming World
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 onion, chopped
  • 12 cloves of garlic, crushed
  • 12 tsp of fresh ginger, grated
  • 11 tsp of cumin seeds
  • 11 red pepper, chopped
  • 1400 g of sweet potato
  • 12 tbs of curry powder
  • 12 cups (480ml) of vegetable stock
  • 11 cup (240ml) of light coconut milk - 7.5 syns (canned)
  • 11 small zucchini, diced
  • 1400 g of cauliflower
  • 11 cup (240ml) of sweetcorn
  • 1 a handful of chopped fresh coriander (cilantro) - optional
  • 1 cooking oil spray
  • 1 salt and pepper to seasonPierce sweet potato and place in the microwave and cook for approx 6 mins until soft, set aside and allow too cool slightly, then remove flesh from skin and mash roughly with a fork.
  • 1 Spray a large dutch oven or saucepan with some cooking oil spray over a medium high heat
  • 1 Add the onion and fry for a few minutes until softened. Add a little of the stock just to prevent sticking
  • 1 Add the garlic, ginger and cumin seeds and fry for a further couple of minutes
  • 1 Add the red pepper and fry for a further minute.
  • 1 Add the sweet potato and curry powder and stir to combine.
  • 1 Add in the stock, coconut milk, zucchini, cauliflower and sweetcorn. 
  • 1 Bring to a boil, then reduce heat cover and simmer for 10 mins. Remove lid and let simmer uncovered for an additional 5 m the ns until sauce has thickened.
  • 1 Stir in some chopped coriander (cilantro).
  • 1 Season with salt and pepper as needed.
  • 1 Serve with your choice of sides.
  • 1 Enjoy!!



Log in or Register to write a comment.