Make this Sri Lankan veggie curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • for frying oil
  • 2 onions, halved and sliced
  • 2 cloves garlic, sliced
  • 3 green chillies, sliced
  • 2 tbsp (see below) Sri Lankan curry powder
  • 1 tsp turmeric
  • 400g tin coconut milk
  • 200ml vegetable stock
  • 200g butternut squash, cubed
  • 1 small cauliflower, broken into small florets
  • 100g runner beans, trimmed and sliced
  • 10 curry leaves
  • 1 tsp black mustard seeds
  • steamed rice, to serve


  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 star anise
  • ½ stick broken cinnamon
  • 6 cloves
  • 2 pods cardamom
  • ½ tsp black peppercorns
  • 1 tsp fennel seeds
  • ½ tsp fenugreek
  • 3-5 (depending on how hot you like it) small dried red chillis
  • 1 tbsp basmati or jasmine rice


  • STEP 1

    To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out
    of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.

  • STEP 2

    Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.

  • STEP 3

    Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.

  • STEP 4

    To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.

Are you a fan of vegetarian curries? We have plenty more vegetarian curry recipes here.

Chickpea and squash coconut curry in a grey pan


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