Ingredients (serves four)

  • 100g onion
  • 100g carrot
  • 100g potato
  • 100g butternut squash
  • 50g courgette
  • 50g fennel
  • 50g aubergine
  • 50g mixed peppers
  • 500ml vegetable stock
  • 150g tinned, chopped tomatoes
  • 200ml coconut milk
  • tbsp vegetable oil
  • tsp salt
  • pinch pepper

For the curry paste:

  • Half a fresh chilli
  • A thumb-sized piece of fresh ginger
  • 1 clove garlic
  • A handful of fresh coriander
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder


  1. Dice the onions and vegetables, and finely chop the fresh chilli, coriander, ginger and garlic.
  2. Heat the oil in a pan and add the onions, sweating them gently.
  3. Meanwhile, make the curry paste by blending all the paste ingredients together.
  4. When the onions are translucent add the paste and cook it until aromatic.
  5. Next, add the vegetables and cook until tender, adding a little water if needed.
  6. Add the chopped tomatoes, coconut milk and vegetable stock and simmer for five minutes.
  7. Season with salt and pepper and serve with rice or Indian flatbreads such as naans or chapattis.