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Coconut Veggie Curry


    Ingredients

    • 1 tbsp curry powder (a good quality one is key because this is where the flavour lies – @whatlizloves usually uses Gourmet Organic herbs- Indian Curry Powder (health food stores) or Clive of India hot madras Curry Powder from Coles or Woolworths)
    • 1 tsp of cumin
    • 1 cup steamed pumpkin with the skin on (@whatlizlves usually uses about a ¼ – 1/2 a Jap pumpkin)
    • 1 cup of Cocobella Straight Up coconut water
    • Lots of other veggies of your choice (including frozen organic varieties from the supermarket, or anything in the fridge past it’s prime that you’d like to use up!)

    To serve

    Method

    Start by sautéing any veg in water that may require it (@whatlizloves likes to start with zucchini), then add all the spices and allow to cook until aromatic (1-2mins). Next add in the frozen veggies and allow these to slightly soften, toss in the pre-steamed pumpkin and quickly cook to caramelise. Once the pumpkin starts to colour pour over the coconut water, bring to the boil then simmer. Any veggies that require steaming will cook whilst it’s simmering away and the curry will become thick and creamy after about 10 mins.

    Serve with rice, fresh avocado, papadums and a big dollop of Cocobella coconut yoghurt on top.


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