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Mild Coconut Curry

20 mins
Serves 4
Savoury pancakes

Quick and easy.


  • 2 tsp mild curry paste
  • 1 can of coconut milk
  • 1 can chickpeas
  • 3 potatoes
  • 2 medium onions
  • 4 cloves garlic
  • 1 head of broccoli
  • 2 carrots
  • 6 mushrooms
  • 1 red or green capsicum
  • Small bunch of fresh coriander
  • Olive oil


  1. Peel and chop the onions, garlic, potatoes and carrots.
  2. In a large pan, mix the spoonful of curry paste with enough olive oil to cover the bottom of the pan.
  3. Fry the potatoes, carrots, onions and garlic until almost soft.
  4. Meanwhile, chop the mushrooms, peppers and broccoli, and add to the pan. Fry for a few minutes.
  5. Add the cans of coconut milk and chickpeas and simmer gently until the vegetables are soft, stirring occasionally.
  6. Chop the coriander and stir in. Season to taste.
  7. Serve with basmati rice, poppadoms, mango chutney, and cucumber.