easy family veggie curry

Easy Family Veggie Curry

I’ve cooked this easy family veggie curry twice in the last 10 days. It’s my answer to simplify life, especially when it gets very hectic. It’s a busy time of the year for us, and I know it’s busy for so many families. It’s the girls and hubby’s birthday all in the same month, end of term, one child’s last day at her primary school before she is off on new adventures in September…there is just so much going on. In my diary and emotionally also. One way to deal with it all a little bit better is to SIMPLIFY things, including what and how we eat. And this easy family veggie curry is one little answer.

Sometimes it’s not so much the cooking that adds to our busy lives, sometimes it’s the planning, shopping and getting my head around things that is actually harder to manage. So for the time being I’m making things as easy as possible without compromising on how tasty and healthy our food is.

I always read the labels on any processed foods I buy and tend to avoid products that list ingredients I don’t recognize. However, I do recognize that food is cultural, and sometimes when my family and I crave something different, like Malaysian food, I don’t mind stepping out of my comfort zone a bit. To quickly capture the taste of Malaysian curries, I enjoy using curry pastes such as Mama Lam’s Vegan Curry Paste.

However, there are days when I prefer using a mild curry paste with ingredients I would also use at home if I were making a curry from scratch, to create the perfect comfort food. I like adding some coconut milk and vegetables to it, and voila! The result is always a tasty, super moreish veggie curry loved by the whole family.

And this is what makes me super happy-an empty pan with the kids scraping the last bits of sauce off!

empty veggie curry pan

empty veggie curry pan


Here is the recipe, but as always, swap out any veg you might have and adjust cooking time.

watch recipe video here

watch recipe video, click on image above

Easy family veggie curry recipe, serves 6


4 sweet potatoes, peeled and cut into 2cm chunks

2 medium courgettes, cut into chunks

2 -3 cups of shelled frozen edamame beans

4 handfuls of spinach, washed

1 jar of Free and Easy curry paste (or any that you can find)

1 tin of 400ml coconut milk

a glug of olive oil

1 onion, finely chooped

3cm bit of ginger, peeled and grated

1 lime

optional: a handful of flaked almonds to top, chilli flakes


Heat your olive oil in a pan, add onion and cook on medium heat for about 8 minutes til the onion is soft.

Add the grated ginger and curry paste and mix well. Cook for a couple of minutes until the kitchen starts smelling amazing.

Add the coconut milk, all your vegetables, mix well, pop and lid on and cook for a good 20-25 minutes. Stir every few minutes until the vegetables are cooked through.

Fold under your washed spinach. Mix well.

Squeeze the juice of the lime over the top, give it one last stir, top with almond flakes and voila, serve & enjoy!

Serve with a heated roti, some brown rice and maybe some yoghurt.

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Dani Binnington

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