Coconut Veggie Curry

I can’t get enough of this creamy coconut curry at the moment. It smells incredible and feels both wonderfully comforting yet virtuous and wholesome with so many veggies and spices. It works equally well using squash, potato, cauliflower or aubergine as the main veggie and for anyone weaning its also fantastic blended down to a rough purée for babies’ first tastes. All in all you need this in your week- especially if you are vegan or looking to try more meat free days.


Serves 2 adults and 2 children


2 tbsp sunflower oil

choose a veg or your choice and cut into 1-inch chunks:

2 large aubergines or 6-8 Asian aubergines/ 1 small cauliflower/ 2 potatoes/ 1 squash or 1 small pumpkin

1 tsp cumin seeds

1 tbsp curry leaves, roughly chopped [optional]

For the curry paste:

1 red onion, roughly chopped 

15g prepped ginger, roughly chopped 

3 garlic cloves, roughly chopped 

1 tbsp curry powder

1 tsp ground turmeric

2 tsp tamarind purée 

1 tbsp tomato purée

200ml tomato passata

1 x 400ml tin coconut milk 

1 x tin chickpeas, drained

Heat the oil in a large saucepan. Add the veg of your choice and fry for 5 minutes. Meanwhile, put all the curry paste ingredients in a food processor and blitz to a paste.

After 5 minutes add the cumin seeds and curry leaves (if using) to the frying veg and continue to fry for a minute before adding the paste. Cook for 2 minutes and then add the passata and coconut milk. Bring to the boil and then cook on a low simmer for 30minutes. Add the drained chickpeas and cook for another 10 minutes. Serve with my 2-ingredient flatbread or rice...or both