Creamy Coconut Curried Vegetables

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper




  • 1 tbsp vegetable oil
  • 1 medium onion sliced
  • 2 large carrots, sliced
  • 1 1/2 cups cauliflower florets
  • 2 baby eggplants or zucchini, sliced in coins
  • 1 cup green beens
  • 1 cup green peas
  • 1 jar of Patak's Pasanda Sauce
  • 1-2 tbsp of Patak's Mild Curry Paste
  • fresh mint or cilantro


  1. Add vegetable oil to a large hot frying pan.
  2. To frying pan, add onion, carrots, cauliflower, and eggplant. Stir fry vegetables for 5 minutes or until vegetables are tender.
  3. Add full jar of Patak's Pasanda Sauce and 1-2 tablespoons Patak's Mild Curry Paste. Stir and mix into vegetables and simmer over medium heat for 5 minutes.
  4. Add green beans and peas. Let simmer until green beans are tender.
  5. Serve vegetables over a bed of rice. Sprinkle with fresh mint or fresh cilantro. Serve!