Sri lankan vegetable curry

Sri Lankan Vegetable Curry

A colourful and healthy dish which combines the creamy elements of coconut milk with the kick of green chilli.
	    
  • 25 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

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  • 1 Knorr Vegetable Stock Pot
  • 200 g butternut squash cubed
  • 1 cauliflower broken into small florets
  • 100 g runner beans trimmed and sliced
  • 2 onions halved and sliced
  • 3 green chillies sliced
  • 2 garlic cloves sliced
  • 200 ml water
  • 1 tinned light coconut milk
  • 2 tbsp curry paste
  • 1 tsp turmeric
  • 1 tbsp oil

Serve With

  • 200 g rice

Garnish

  • coriander

  1. Heat the oil in a large pan. Add the onions and cook until soft and golden. Add the garlic and chilli and cook for 3 minutes, then stir in the curry paste and turmeric, keep stirring until you start to smell the spices.

  2. Add the Knorr Vegetable Stock Pot, water and coconut milk then bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauliflower and cook for 3-4 minutes. Add the beans and cook until just tender.

  3. Serve with rice and garnish with coriander.

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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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