Vegetable coconut curry recipe

There’s nothing as bad as getting home from work hungry and having to wait for dinner – which is why this vegetable coconut curry recipe, which takes only half an hour to prepare, is a weekday winner. Plus it’s super healthy: it’s high in lauric acid, which has been shown to help protect the body from infections and viruses.

Ingredients (serves 5-6)

1 medium sweet potato

1 medium baking potato

165g Tenderstem broccoli (about 10 stems)

2tbsp raw virgin coconut oil

1 medium onion

1 red chilli

2 large cloves garlic

1 medium courgette

1tsp ground cumin

1tsp cinnamon

½tsp turmeric

½tsp allspice

1tsp ground ginger

1tsp chilli powder

2tsp vegetable stock powder (such as Bouillon)

400g tin chopped tomatoes

400g tin full-fat coconut milk

60g peas

30g spinach

Method

Firstly, peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and courgette, and deseed and chop your chilli. Set aside.

Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes. While they cook, add the onion, garlic and chilli into a large pan/wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add in the courgette and fry for a further 2 minutes or so.

Next, add the cumin, cinnamon, turmeric, allspice, ginger, chilli and vegetable stock powder into the pan with the onion mixture. Stir together, and then add in the chopped tomatoes and coconut milk. At this point, add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.

Now, stir the tomatoes and coconut milk together with the vegetables until well mixed, continuing to cook until the potatoes and broccoli are done. Then, when they have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken and for the flavours to develop. When there are 5 minutes left, lastly add in the peas and the spinach, and stir together.

When the curry has finished cooking, remove from the heat and serve with rice or whatever else you like!

Find more recipes at harrietemily.com