Turmeric Vegetable Curry


A warming curry full of goodness and flavour!

Course Main Course, Side Dish
Keyword dairy free, gluten free, lectin free, vegan, Vegetarian


  • 1 Large garlic clove crushed
  • 1 tbsp Crushed ginger
  • 1 tbsp Ground turmeric
  • 1 tbsp Fennel seeds
  • 1 tsp Ground cumin
  • 1 tbsp Traditional curry powder
  • Coconut oil
  • Sesame oil
  • Sea salt
  • 1 Red onion
  • 1 cup Fresh corriander chopped loosely
  • 400 ml Coconut cream
  • 750 ml Stock of your choice
  • 1-2 cups Sweet potato, prefer the white or purple variety cubed
  • 2 lrg Carrots cubed
  • Broccoli florets
  • Cooked quinoa or rice
  • To serve: Coriander; sliced spring onions; sesame seeds; fresh lemon wedge


  1. Cook and prepare your quinoa according to packet instructions.

  2. Using a blender or food processor, make a paste using the garlic, ginger, turmeric, fennel seeds, cumin, ground coriander, curry powder, salt and about 1/4 cup of hot water.

  3. Fry onion in coconut oil using a large pan. About 5mins.

  4. Add the paste, cook for another 5mins.

  5. Add stock and coconut cream. Bring to the boil and let simmer on low while you carefully place in cubed vegetables.

  6. Cook for about 10mins, until vegetables are cooked.

  7. If you want to thicken a little, mix 2tsp of tapioca or corn flour in 1/4cup of water and mix in.

  8. Serve on top of quinoa & top with fresh coriander, lemon wedge, sliced spring onions & sesame seeds.

  9. Yum!

Categories: Recipes

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