Lunch · Mains

Vegetable Curry


100 g brown rice

1 shallot (or small onion)

1oz (25 g) ginger

2 cloves of garlic

2-3 tbsp curry paste  (green or mild tikka masala paste)

9oz (150 g) broccoli florets

10oz (300g) red kuri squash (or butternut squash)

5 oz (150 g) chickpeas (canned)

1 1/4 cups (300 ml) coconut milk

1/2 cup (100 ml) water

1 tbsp lime juice

1 tsp lime zest

1 spoon coconut oil

salt and pepper

Garnish with: Avocado, a handful of cashews and 1 lime cut into quarters

  • Cook the rice
  • Wash the the vegetables, peel and cut the squash into small cubes. Separate the broccoli into small florets. Set the vegetables aside.
  • Peal and dice the shallots, garlic and ginger. Heat the coconut oil in a pot (must be big enough to fit the vegetables).
  • Once the oil has heated sauté the garlic , shallots and ginger for a few min. Add the broccoli, squash, chickpeas and curry paste and sauté for another few min.
  • Add the coconut milk and water. Bring it to a boil then turn down the heat and salt and pepper to taste.
  • Simmer on medium heat for 15 min or until squash is tender.
  • At the end add the lime juice and zest and stir. Serve over rice and garnish with avocado, lime and cashews.


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