How To Make Vegetable Curry

Looking for a simple vegetarian recipe? Try learn to cook‘s vegetables in coconut curry sauce recipe. Heat oil in a pan with garlic, ginger, and onions for a couple of minutes and then add in the sweet potatoes. Add in cumin.  Sweet potatoes take a while to cook so in order for them to cook faster we pour in water to boil and steam them. Reduce water and wilt the Swiss chard in the mixture with the coconut milk and curry paste. Adding in the chickpeas and simmering is the final touch necessary. Enjoy with some chips. Chef Thomas shows us great steps on making this curry dish. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Vegetables in Coconut Curry Sauce:
Total Prep & Cook Time: 30 Min
6 servings


2 Tbsp olive oil or other vegetable oil
1 clove garlic, minced
Half inch piece fresh ginger, peeled and minced
1 sweet potato, peeled and diced in 1 inch pieces
1 lb swiss chard, washed thoroughly, drained well, stems removed and chopped coarsely
1 cup cooked chickpeas
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground fenugreek
1 tsp ground turmeric
1/2 tsp paprika
1/2 tsp green curry paste
1/4 tsp salt
1 can light coconut milk


1. Heat the oil on low in the 8 quart pan
2. Prep the veggies
3. Turn the heat up to medium, fry the garlic and ginger in the oil until the garlic starts to brown
4. Turn the heat up to medium-high, add the diced yam or sweet potato. Sauté 5 minutes until the veggies are heated through
5. Add the cumin, coriander, turmeric, and cayenne if using, and stir 2 more minutes, until well mixed with the veggies
6. Add a couple Tbsp water, cover and cook on medium low until the sweet potato is tender (5 – 10 minutes)
7. Add the chopped swiss chard and stir until wilted
8. Add the cooked chick peas
9. Add the coconut milk, salt, and green curry paste. Stir well, cover, and cook another 5 minutes

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