Vegetable Curry


1T olive oil

2 garlic cloves, finely crushed

2cm ginger, fresh, grated

1 onion, diced  

1 tin chopped tomatoes

1 vegetable stock cube

250ml water  

1kg vegetables of your choice (I use cubed sweet potato, brocolli, peas, diced carrots, greenbeans)  

1 can coconut milk  

2T masala powder

2 t paprika

1 t turmeric

1 t salt

1 t pepper  


1. Heat oil in a pan, and fry onions until brown

2. Add garlic and ginger, and cook for 2 minutes

3. Add masala, paprika and turmeric and cook for 2 minutes

4. Add tomatoes, vegetable stock and water and bring to the simmer

5. Add vegetables as according to cooking time (sweet potato first, then carrots, brocolli and peas last). Add coconut milk 15 minutes before the end of cooking time. Cook until vegetables are just done.

6. Salt and pepper to taste  

Serve with Bulgarian yoghurt and fresh coriander