Try this recipe for a wonderfully tasty meat-free vegetable curry meal for the whole family.


  • 2 tbsp raw cashews, chopped

  • 3 medium tomatoes, chopped

  • 60g fresh coconut, grated

  • 1 tsp salt

  • 3-4 bird’s eye or other green chillies, chopped

  • ½ tsp garam masala

  • 4 tbsp chopped coriander leaves

  • 1 tbsp corn, peanut or olive oil

  • ½ tsp whole brown mustard seeds

  • 1 tsp chana dal or yellow split peas

  • 10 fresh curry leaves, if available

  • 125g carrots, cut into 2cm dice

  • 115g peas (defrosted frozen peas may be used

  • 115g x 2cm cauliflower florets

  • 115g French beans, cut into 2cm lengths

  • 1 tbsp natural yoghurt


  • 1.

    Cover the cashews in hot water and soak for 1 hour. Drain. Put the tomatoes, coconut, salt, chillies, garam masala and cashews into a blender. Blend until you have a smooth paste. Add the chopped coriander and blend for a second only. You should still see flecks of green.

  • 2.

    Pour the oil into a medium, lidded pan and set over a medium heat. When the oil is hot, put in the mustard seeds and chana dal. As soon as the mustard seeds begin to pop and the dal reddens, a matter of seconds, put in the curry leaves, carrots, peas, cauliflower and beans. Stir once and add 250ml of water.  Bring to the boil, cover, reduce the heat to low, and simmer for 3 minutes or until the vegetables are crisp-tender. 

  • 3.

    Stir in the paste from the blender and return to a simmer. Simmer gently, uncovered, for 2 minutes, stirring now and then. Fold in the yoghurt and turn off the heat. Serve with rice or rice noodles.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 412kj
  • Fat Total 23g
  • Saturated Fat 11g
  • Protein 13g
  • Carbohydrate 47g
  • Sugar 21g
  • Sodium 1261mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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