Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel
Gemüse-Curry mit Kokosmilch, plated for serving
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Main Southeast Asian influenceGerman VeganVegetarianDairy-freeNut-free vegetablescomfort-foodquick

Gemüse-Curry mit Kokosmilch (vegetable curry with coconut milk)

A straightforward, quick-cooking vegetable curry where the vegetables go in staggered by how long they take, so everything finishes tender at the same time rather than some pieces turning to mush while others stay raw. A genuine curry paste base, briefly fried in oil before the coconut milk goes in, carries far more flavour than stirring curry powder into liquid.

Prep20 min
Cook25 min
Servings4
Cook mode

Christoph's staggered vegetable curry, everything timed so it finishes tender together rather than some pieces mushing while others stay raw.

Ingredients

Written for a 3 L pot

Units
Temperature
Servings
4

Curry

  • 150 g onion, finely chopped
  • 2 garlic cloves
  • 15 g fresh ginger, peeled, grated
  • 30 ml neutral oil
  • 20 g red or green curry paste, choose a plant-based brand
  • 200 g carrot, peeled, sliced
  • 200 g cauliflower, cut into small florets
  • 400 ml coconut milk
  • 100 ml vegetable broth
  • 15 ml soy sauce
  • 150 g sugar snap peas
  • 10 ml lime juice
  • 15 g fresh coriander, for the top (optional)

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Heat the oil in a pot over medium heat. Sweat the onion, garlic and ginger for 4 minutes, until softened.
  2. Stir in the curry paste and cook 1 minute, until fragrant.
  3. Add the carrot and cauliflower. Pour in the coconut milk, broth and soy sauce. Bring to a simmer and cook 10 minutes, until the carrot is nearly tender.
  4. Add the sugar snap peas. Simmer a further 4 minutes, until all the vegetables are tender but still holding their shape.
  5. Stir in the lime juice. Taste and adjust seasoning. Scatter with coriander before serving.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl.

  1. Onion, garlic and ginger into the dry bowl. Chop 3 sec / speed 5. Add the oil. Sauté 4 min / 100°C / speed 1.
  2. Add the curry paste. Sauté 1 min / 100°C / speed 1.
  3. Add the carrot and cauliflower, coconut milk, broth and soy sauce. Cook 10 min / 100°C / reverse / speed 1, simmering basket on the lid.
  4. Add the sugar snap peas. Cook 4 min / 100°C / reverse / speed 1.
  5. Stir in the lime juice. Taste and adjust.

Notes

  • Stagger the vegetables by how long they take to cook. Carrot and cauliflower need a real simmer; sugar snap peas need only a few minutes. Adding everything at once leaves some pieces overdone while others are still crunchy.
  • A genuine curry paste, briefly fried in oil, carries far more flavour than curry powder stirred straight into liquid. The frying step blooms the spices in a way a straight simmer cannot.
  • Taste before adding all the lime juice. The acidity needed depends on the sweetness and saltiness of the curry paste you are using.
  • It keeps for 3 days in the fridge, though the vegetables soften further on reheating; it is best enjoyed fresh or within a day.

Ingredient substitutions

  • Carrot and cauliflower can be swapped for any firm vegetables that need a real simmer, such as sweet potato or broccoli stems.
  • Sugar snap peas can be green beans, cut into 3 cm pieces, added at the same late stage.
  • Curry paste varies enormously in heat by brand; start with less if unsure and add more to taste.

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