Coconut Vegetable Curry

Serving Time icon
Portions : 4
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Total Time : 30 mins


  • 340g can Green Giant Sweet Corn
  • 1 medium onion
  • 1 clove garlic
  • ½ butternut squash (approx 500g)
  • 350g/12oz cauliflower florets
  • 40g/1½oz red lentils
  • 1 tbsp sunflower oil
  • 1 tbsp Madras curry paste
  • 400ml can reduced fat coconut milk
  • 300ml/½ pint vegetable stock
  • 115g/4oz spinach
  • Large saucepan or saute pan
  • Sieve

This cracking coconut curry is packed with fascinating flavors and great tasting vegetables.


  1. Peel and chop the onion, crush the garlic. Remove the seeds from the squash, cut away the skin then cut into 2.5cm/1” chunks.
  2. If the cauliflower florets are large, cut in half. Put the lentils in a sieve and rinse.
  3. Heat the oil in a large pan, add the onion and cook over a medium heat for 5 minutes, add the garlic, squash and curry paste then stir together for 1 minute.
  4. Pour in the coconut milk, stock and add the lentils, cover and simmer for 12 minutes.
  5. Meanwhile, drain the sweet corn, shred the spinach and stir both into the pan with the cauliflower, cover and cook for 8 minutes by which time the lentils will be soft and thicken the curry.
  6. Season if needed and serve.