Vegetable Curry


  • 1 onion, chopped finely
  • 2 fat cloves garlic
  • 1 small chunk of fresh ginger
  • Rapeseed oil
  • Two tablespoons of the curry paste, or more to taste
  • One can coconut milk
  • 250 ml stock
  • 1 tbs thai fish sauce
  • Head of broccoli, cut into florets
  • 1 med aubergine
  • French beans or any other veg you fancy
  • 1 potato, chopped into cubes
  • 1 green pepper, in small strips
  • 200g of cashew nuts
  • Small bunch of coriander
  • 2 Kaffir leaves
  • Thai basil
  • Juice of half a lime
  • Salt and pepper


  1. Cook the onions, and garlic in a little oil until translucent.
  2. Add the chopped ginger then curry paste and cook for a couple of minutes.
  3. Add in the diced potatoes and then add in the coconut milk, continue to cook.
  4. Add in some of the stock maybe 100 ml, you can always add more.
  5. Add the rest of the vegetables.
  6. Pop in the kaffir leaves and leave to simmer for about 30 mins.
  7. Add in the cashew nuts.
  8. Garnish with fresh coriander and lime.