Coconut Vegetable Curry (Vegan) | Slimming World




Yield 4 servings

This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly

*Suitable for freezing



  1. 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.
  2. Spray a large dutch oven or saucepan with some cooking oil spray over a medium high heat
  3. Add the onion and fry for a few minutes until softened. Add a little of the stock just to prevent sticking
  4. Add the garlic, ginger and cumin seeds and fry for a further couple of minutes
  5. Add the red pepper and fry for a further minute.
  6. Add the sweet potato and curry powder and stir to combine.
  7. Add in the stock, coconut milk, zucchini, cauliflower and sweetcorn. 
  8. 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.
  9. Stir in some chopped coriander (cilantro).
  10. Season with salt and pepper as needed.
  11. Serve with your choice of sides.
  12. Enjoy!!


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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Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 230

% 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.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at