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Curtis Stone's winter vegetable curry

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Warm up from the inside out with Curtis Stone's winter vegetable curry. It’s a comforting family meal you can make ahead of time.

  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes


  • 1/4 cup (60ml) coconut oil
  • 1 small white onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 tbs finely chopped peeled fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper or chilli powder (optional)
  • 1 leek, white and pale green sections only, cut into 2cm pieces
  • 1 fennel, trimmed, cut into 2cm pieces
  • 1 small butternut pumpkin, seeded, peeled, cut into 2cm pieces (about 3 cups)
  • 1 small red capsicum, seeded, cut into 2cm pieces
  • 1 small head cauliflower, cut into florets (about 4 cups)
  • 100g green beans, cut in half
  • 1 bunch Tuscan or green kale, trimmed, coarsely chopped
  • 1/2 cup (125ml) coconut milk
  • Steamed rice, to serve
  • Coriander, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large heavy-based saucepan over medium heat. Add the coconut oil and onion and sauté for 8 mins or until golden. Add the garlic and ginger and cook for 1 min. Add the ground coriander, turmeric, cardamom, cumin, and cayenne pepper or chilli powder, if using. Cook for 2 mins, stirring frequently, or until aromatic.
  2. Step 2

    Add the leek and fennel and sauté for 1 min to coat in the spice mixture. Add the pumpkin, capsicum, cauliflower, green beans and kale, stirring for about 30 secs before adding each vegetable in this order.
  3. Step 3

    Add the coconut milk and 1/2 cup (125ml) water and bring to a simmer. Cover and cook for 20 mins or until the vegetables are tender. Season with salt. Cook for a further 5-10 mins if necessary.
  4. Step 4

    Divide the rice and vegetable curry among serving bowls. Sprinkle with coriander to serve.