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Vegan Coconut Curry

A creamy veggie-packed curry, mildly spiced so perfect for little ones.

Dairy / soya / egg / nut free.


Serves 4 adults & 4 children

Takes 40 minutes


Storage: keeps covered in fridge for 3 days, freeze for up to 3 months.


INGREDIENTS

- 1 onion

- 2 medium sweet potatoes

- 1 aubergine

- 2 peppers

- 1 cauliflower

- 1 clove garlic

- 1 tsp ginger puree

- 2 x 400ml cans full fat coconut milk

- 150ml vegetable stock (check for milk & soya)

- 1 tbsp coconut oil

- 400ml can chickpeas

- Spice mix made from:

- 2 tbsp mild curry powder

- 1 tbsp cumin

- 1 tbsp turmeric


METHOD

  1. Prep your veg - dice the onion & garlic. Chop the peppers, sweet potatoes, peppers & cauliflower into bite sized pieces

  2. Heat the coconut oil in a large pot and add the onion. Cook for 3-4 minutes then add the garlic and ginger puree for another minute

  3. Add all the vegetables and cook, stirring. for 3 minutes. Add the spice mix and continue cooking for 2 minutes

  4. Add the coconut milk and stock, stir well. Bring to the boil then reduce to a summer for around 20-30 minutes until the veggies are all cooked

  5. Drain and rinse the chickpeas, cook for a further 5 minutes then serve



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