This curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. This simple, tasty and Easy Vegetable Curry with  Coconut Milk is one of my weeknight favorites. The curry is simmered with potatoes, sweet pumpkin, and carrots and coconut milk adds a creamy touch.


Extra virgin olive oil to taste, optional
2 cloves of garlic, sliced
1/2 onion, chopped
1/2-inch piece of ginger root (about 1 cm), chopped
1/2 small sweet pumpkin
1 carrot, cut into 1/2 inch cube
4 tsp curry powder
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp red pepper flakes, optional
1 pound potatoes (450 g), peeled and diced
1/4 cup tomato paste (4 tbsp or 65 ml)
1 14-ounce can of full-fat coconut milk (400 ml)
1 cup vegetable stock or water (250 ml)

1 tbsp lemon or lime juice



Step 1:    Heat the oil in a large pot and cook the garlic, onion and ginger over medium-high heat for 5 minutes, stirring occasionally. Add the carrot, potato and sweet pumpkin and cook for 5 minutes, stirring occasionally.



Step 2:    Add the curry powder, stir and cook for 1 to 2 minutes, stirring frequently. Add the red pepper flakes, black pepper,  tomato paste, coconut milk and vegetable stock, stir and bring to a boil, then simmer partially covered for 15 minutes or until the  potatoes are tender.



Remove from the stove, add the lemon juice, stir and let stand for 5 minutes before serving.