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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until they begin to pop.
Add onion and garlic and cook until softened.
Add tomato puree, curry powder, turmeric, and garam masala and stir until combined.
Stir in red pepper, courgette, broccoli, and mushrooms and cook for 5 minutes, stirring regularly.
Add chopped tomatoes and coconut milk.
Bring to the boil, reduce heat and simmer gently, uncovered, for 20 minutes.
Add the peas 5 minutes before the end of cooking time.
Stir in the coriander.
Season with black pepper.
Serve and enjoy.
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For a spicier curry, add a chopped chili with the onions.
Substitute any vegetables you have on hand, such as spinach or cauliflower.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas. Just add them a bit earlier to ensure they cook through.
Is there a substitute for coconut milk?
You can use almond milk or regular cream as a substitute for coconut milk.
How can I make this curry less spicy?
Reduce the amount of curry powder or omit the garam masala for a milder flavor.
Can I prepare this curry in advance?
Yes, this curry can be made a day ahead and reheated. The flavors will deepen over time.
What can I serve with this curry?
Serve with rice or naan bread to complement the curry.
