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15 Min Veggie Curry

Speedy in 15 mins vegetarian recipe, great for leftovers too!

Serves: 4 Time: 15 minutes



  • 50g rice per person, dry weight

  • 1 tablesoon olive oil

  • 1 red onion, chopped into wedges

  • 1 tablespoon peeled and finely chopped ginger

  • 2 cloves garlic, finely chopped

  • 2 tablespoons curry powder

  • 120ml vegetable stock

  • 1 tablespoon corn flour

  • 350ml canned coconut milk

  • 1 aubergine, chopped

  • 1 courgette, sliced

  • 115g mushrooms, quartered

  • 1 red bell pepper, chopped

  • 1⁄2 teaspoon lime zest

  • 1 tablespoon lime juice

  • 5g fresh basil, chopped


  1. Cook your rice per pack instructions.

  2. Heat the oil in a large pan over medium-high heat.

  3. Add the onion, ginger, and garlic and cook, for 4 minutes or until soft. Stir in the curry powder and cook for another minute.

  4. Prepare the vegetable stock and mix it well with the corn flour. Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables. Season with salt and pepper and mix well.

  5. Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving.

  6. Spoon your cooked rice onto plates and top with vegetable curry, garnish with fresh basil to serve. Yum!


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Hope you loved it!

Rosie ❤️


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