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Ten Minute Vegetable Curry serves 4-6


1 tin black eyed beans

1 tin coconut milk

1 tin chopped tomatoes

1 large onion, sliced

1 thumb sized piece fresh ginger, grated

1 tbsp garlic paste

1 tbsp sunflower oil

2 courgettes, diced

10 new potatoes, cut into quarters

1/2 tsp caster sugar

1 tbsp garam masala

1 tsp tumeric

Basmati Rice ( I used 2 cups)

Sea salt


  • Put rice in a saucepan and add double the amount of water. Cook according to instructions on the packet.

  • Heat oil in a pan & add onions. Fry for 3-4 mins.

  • Add garlic and ginger paste and stir. Continue to fry on a low heat for around 5 minutes. Don't let them go brown.

  • Add all the vegetables and tins of tomatoes and coconut milk. Give it a good stir. 

  • Add in the garam masala, sugar and turmeric. Stir and bring to the boil.

  • Fill one of the empty tins up with water and pour into the curry.

  • Simmer until the potatoes are soft but not falling apart. This should take between 10-20 mins.

  • Taste and season with salt. Taste again!

  • When you are happy with the seasoning, serve it on top of the fluffy rice in a bowl.

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