If you are looking for more meat-free recipes or maybe you are vegetarian or vegan, then this Coconut Vegetable Curry is one to try.
I make quite a lot of vegetable-based dishes. I always find it encourages me to eat more healthy vegetables and you really can bulk out a vegetable dish with heaps of different varieties of vegetables.
Some of my favourite recipes are curries. I probably make some sort of curry dish at least once a week. I just love the flavours of spices and how you can turn even the plainest of ingredients into an amazing flavoursome dish.
Curries really don’t need to be complicated either, if you are a novice or trying to keep things simple, just a good ole curry powder will do the trick for any amazing curry dish. You can get various different varieties out there, from mild to medium, to hot, even curry powders from different areas of the world.
If I am not making the spice mix myself for a curry, I tend to use a medium curry powder, I like a little bit of heat, but not so hot that it blows your head off. Especially if my kids are going to eat it too.
I also really love coconut milk in my curries. Coconut milk to me just feels luxurious as it makes a curry so silky and glossy and just delicious.
It’s great for toning down the heat a notch too if you have over spiced a bit too much and made your curry a little too spicy.
If I am not adding coconut milk to my curry, I tend to add a dollop of plain yoghurt when serving or mix up my own mint yoghurt, depending on the type of curry I am making.
The good thing about using coconut milk though is that is completely dairy free, so a perfect option for those with dairy allergies or if you are following a Vegan diet.
For the vegetables in this Coconut Vegetable Curry, I add red pepper, courgette (zucchini), cauliflower, sweetcorn, and the usual onion, garlic and ginger. I also add in some cooked roughly mashed sweet potato, because they add a lovely natural sweetness to the spice of the curry and also help to thicken the sauce.
You can actually add any vegetables to this coconut vegetable curry, it’s great for clearing out the fridge/vegetable shelf before a grocery shop and is perfect for freezing if you make up a big batch.
If you love curry recipes like this Coconut Vegetable Curry, check out some of these other meat-free curry recipes on the blog:
- Butternut Squash Chickpea Curry (Vegan)
- 4 Ingredient Quick Lentil Curry (Instant Pot)
- Malaysian Butternut Squash Curry
- Coconut Green Lentil Curry
- Low Syn Lentil Curry (Instant Pot and Stove Top recipe)
- Aubergine, Courgette, Sweet Potato and Lentil Curry
- Roasted Butternut Squash and Lentil Curry
- Syn Free Spicy Sweet Potato and Lentils
- Curried Butternut Squash and Brown Rice Soup
or head on over to my FULL RECIPE INDEX where you will find over 700+ delicious Slimming World recipes and fully searchable by meal type, syn value, ingredients etc
What Kitchen Items do I need to make this Coconut Vegetable Curry?
- dutch oven or large saucepan
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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WATCH FOR HOW TO MAKE THIS COCONUT VEGETABLE CURRY:
Coconut Vegetable Curry (Vegan) | Slimming World
Yield 4 servings
This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly
- Extra Easy - 2 syns per serving
- Green/Vegan - 2 syns per serving
- WW Smart Points - 5
*Suitable for freezing
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 2 tsp of fresh ginger, grated
- 1 tsp of cumin seeds
- 1 red pepper, chopped
- 400g of sweet potato
- 2 tbs of curry powder
- 2 cups (480ml) of vegetable stock
- 1 cup (240ml) of light coconut milk - 7.5 syns (canned)
- 1 small zucchini, diced
- 400g of cauliflower
- 1 cup (240ml) of sweetcorn
- a handful of chopped fresh coriander (cilantro) - optional
- cooking oil spray
- salt and pepper to season
- Pierce 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.
- Spray a large dutch oven or saucepan with some cooking oil spray over a medium high heat
- Add the onion and fry for a few minutes until softened. Add a little of the stock just to prevent sticking
- Add the garlic, ginger and cumin seeds and fry for a further couple of minutes
- Add the red pepper and fry for a further minute.
- Add the sweet potato and curry powder and stir to combine.
- Add in the stock, coconut milk, zucchini, cauliflower and sweetcorn.
- 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.
- Stir in some chopped coriander (cilantro).
- Season with salt and pepper as needed.
- Serve with your choice of sides.
If you prefer a hotter curry, feel free to use a hot curry powder or mild if you don't like too spicy.
Light coconut milk can vary in syns, so double check the one you use.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
All images and content on Slimming Eats are copyright protected.
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 5.2 g
Saturated Fat 3.2 g
Sodium 274 mg
Total Carbohydrates 44 g
Dietary Fiber 9.7 g
Sugars 12.2 g
Protein 6.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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