Coconut, lime and ginger vegetable curry

Leave a few green vegetables to pop in at the end so the meal doesn't only taste delicious but looks great too.

  • 55 mins cooking
  • Serves 4
  • Print


Coconut, lime and ginger vegetable curry
  • 1 tablespoon oil
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 1 inch piece fresh ginger, peeled and sliced finely
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 2 cup vegetable stock or water
  • 400 millilitre can coconut cream
  • 1 small eggplant, diced
  • 2 courgettes, diced
  • 1/4 cauliflower, cut into small florets
  • 1/2 cup white rice
  • 100 gram green beans, trimmed and cut into bite-sized pieces
  • sea salt and cracked pepper
  • 1 teaspoon grated lime zest
  • 2 handfuls baby spinach leaves
  • toasted flaked coconut and fresh coriander to serve


  • 1
    Heat the oil in a large, heavy- based saucepan and cook the onion, garlic, ginger and spices over a gentle heat for 4-5 minutes until softened and fragrant. Add the stock and coconut cream, then bring to a simmer.
  • 2
    Add the diced eggplant, courgette and cauliflower, then cover.
  • 3
    Simmer gently for 40 minutes, then remove the lid and add the rice and beans, cooking for 10-12 minutes or until the rice is al dente and the beans are tender and bright green.
  • 4
    Season to taste and stir through the lime zest and spinach. Serve in bowls topped with toasted flaked coconut and fresh coriander leaves.


Fragrant and tangy, this creamy curry-style dish is a great way to use up leftover vegetables or simply to enjoy a meat-free meal.

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