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Veggie Curry

This curry has a kick, it's delicious and it can be served as it is as a veggie option or with prawns or chicken. 



  • 2 courgettes, chopped

  • 1 large sweet potato, chopped into cubes

  • 1 red pepper, sliced

  • 2 Portobello mushrooms, chopped into chunks

  • 8-10 cherry tomatoes, halved

  • 1 can of chickpeas, drained and rinsed

  • 1 can of coconut milk

  • 2 Tbsp coconut flour

  • 200ml vegetable stock

  • 1 red onion, chopped

  • 3 cloves of garlic, finely chopped

  • 1 tsp of ginger

  • 1 tsp of turmeric

  • 1 tsp of chilli flakes

  • 1/2 tsp of chilli powder

  • Couple of handfuls of fresh spinach

  • Parsley for garnish



  • Add 1 tbsp of coconut oil into a large saucepan.

  • Next, add the garlic and the onion and fry for 5 minutes before adding the ginger, turmeric, chilli flakes and chilli powder. Stir well together. 

  • Then add the mushrooms, courgettes and sweet potatoes and let it cook for 10-15 minutes stirring occasionally. 

  • Next, add the vegetable stock and leave on the hob for further 30 minutes or until the potatoes are cooked.

  • Add the peppers, tomatoes and chickpeas and cook for about 5-10 minutes before adding the coconut milk.

  • Once the coconut milk is in let it simmer for about 15-20 minutes then add the coconut flour and stir well.

  • Once the sauce has thickened add the spinach. Serve with chopped parsley. 

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