Green bean and cauliflower curry recipe

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This is a very simple curry recipe that’s great for using up vegetables. It’s very quick to make, too, so one for those evenings when you are too tired to think.

  • Yield: 4 Servings


  • 3¼ oz (90 g) frozen French/green beans
  • 1 lb 2 oz (500 g) cauliflower, cut into large florets
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • ⅔ cup (150 ml) coconut milk
  • 1 teaspoon salt
  • 1 teaspoon vegetable stock paste
  • 1½ teaspoons medium curry powder
  • 1 teaspoon freshly grated ginger
  • freshly chopped coriander/cilantro, to garnish
How to Make It
  1. Put all the vegetables in the multi-cooker. In a bowl, mix together the coconut milk, salt, stock paste, curry powder and ginger. Add this mixture to the pot and stir.
  2. Secure the lid in place and set to Manual or High Pressure for 1 minute. At the end of cooking, use the QPR method. Serve with coriander/cilantro sprinkled over the top.

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