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Vegetable Coconut Curry

  • Prep Time
    20 MINS
  • Cook Time
    1 HR
  • KCals 121
  • Carbs 13G
4 Servings


  • 600 g swede peeled and cut into 2cm cubes
  • 100 g green beans trimmed and left whole
  • 1 large courgette sliced into 1cm thick, semi-circular slices
  • 100 g button mushrooms halved
  • 1 small onion peeled and finely chopped
  • 2 cloves garlic peeled and crushed
  • 20 g root ginger finely grated
  • ¼ tsp mild chilli powder
  • 500 ml unsweetened coconut dairy free milk alternative
  • 1 lime zest only, finely grated
  • 2 tbsp lime juice
  • 2 tbsp low fat cream cheese
  • 10 g fresh coriander chopped
  • low calorie cooking spray
  • salt and pepper to taste


  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.

  2. Add the garlic, ginger and chilli powder, stir, and fry for 2 - 3 minutes.

  3. Add the swede and the coconut dairy free milk alternative to the saucepan and stir.

  4. Cover and simmer over a low heat for 40 - 45 minutes, until the swede is tender when tested with a sharp knife.

  5. Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 - 10 minutes, until just tender.

  6. Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.

  7. Stir in the coriander and season to taste.

  8. Serve with an accompaniment of your choice.