Coconut-curried vegetables

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

From Hairy Bikers Everyday Gourmets


  • vegetable oil, for frying
  • 1 small red onion, peeled, finely sliced
  • 1 small aubergine, trimmed, diced into 2cm/¾in cubes
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • 150g/5oz okra
  • 150g/5oz cauliflower florets
  • 75g/3oz frozen peas
  • 1 tsp ground turmeric
  • 50g/2oz dried coconut, grated
  • ½ vegetable stock cube, dissolved in 200ml/7fl oz water
  • salt and freshly ground black pepper


  1. Heat two tablespoons of vegetable oil in a large lidded saucepan over a medium heat. Add the red onion, aubergine and garam masala and fry until starting to brown, about 8-10 minutes.

  2. Dry fry the cumin and coriander seeds in a small frying pan until fragrant, then add to the onion mixture and stir well.

  3. Add the remaining ingredients, stirring well to combine, then cover the pan with a lid.

  4. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the cauliflower florets are tender. Season, to taste, with salt and freshly ground black pepper.