Vegetable Curry

Servings 4
Difficulty Beginner
Total Time 45 minutes


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  • ½ kg sweet potato, cubed
  • 700 g broccoli florets
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 carrots, peeled and diced
  • 200 g green beans, diced
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp crushed ginger
  • ½ Tbsp garam masala
  • 2 tsp Hinds Spices Paprika
  • 1 tsp ground coriander
  • Tbsp Hinds Spices Hot Curry Powder
  • 50 g Rhodes Quality Tomato Paste
  • 1 cup vegetable stock
  • 400 ml coconut milk
  • Salt and pepper to taste
  • 1 x can Rhodes Quality Butter Beans in Brine, drained


  • Preheat the oven to 180°C. Place the sweet potato, broccoli, red pepper, yellow pepper, carrots and green beans onto a roasting tray, drizzle over oil and season with salt and pepper. Roast for 30 minutes until caramelised and golden.
  • While the vegetables are roasting, make the curry base. Fry the diced onion, garlic and ginger in a splash of oil for 2 minutes.
  • Add the garam masala, Hinds Spices Paprika, coriander, Hinds Spices Hot Curry Powder and Rhodes Quality Tomato Paste and cook for a minute, and then pour in the stock.
  • Pour in the coconut milk and season with salt and pepper and simmer.
  • Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
  • Add the roasted vegetables to the curry sauce together with the Rhodes Quality, Butter Beans in Brine and cook for 5-10 minutes. Season to taste and serve.