Archive of BBC Food Recipes

Red vegetable curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen


  1. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.

  2. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5-10 minutes).

  3. Warm the oil in a pan and add four good spoonfuls of paste (one per person).

  4. Cook on a low heat until it becomes fragrant.

  5. Turn up the heat to high, add the coconut milk and stock and bring to the boil.

  6. Boil for three minutes.

  7. Add the French beans, marrow, sweet potatoes, pumpkin, courgettes and spring onions and simmer for about four minutes.

  8. While the curry is simmering, drain the rice. Chop some coriander and stir through the rice, then pack into a small dome-shaped bowl. Turn the bowl upside down and remove to reveal a dome-shaped mound of rice. Garnish with finely sliced chilli and a sprig of coriander.

  9. Serve.


  • 400ml/14¼fl oz tin coconut milk
  • 100ml/3½fl oz stock
  • 100g/3½oz cooked French beans
  • 100g/3½oz marrow
  • 100g/3½oz cooked sweet potatoes
  • 100g/3½oz pumpkin
  • 100g/3½oz courgettes
  • 1 bunch of spring onions, finely chopped

For the curry paste

  • 10 black peppercorns
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10 red chillies
  • 5 shallots
  • 2 garlic cloves, crushed
  • 1 2cm/½in piece of fresh ginger
  • 6 stalks of lemon grass
  • 1 lime, zest only
  • pinch of ground cinnamon
  • ½ tsp turmeric
  • splash vegetable oil
  • splash chilli oil
  • 1 tbsp sugar
  • salt
  • 2 tbsp vegetable oil, for frying

To serve

  • basmati rice, cooked
  • fresh coriander
  • small dome-shaped bowl
  • lime wedges
  • 1 red chilli, finely sliced

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