Easy Curry Supper

This super quick curry comes together in a trice . This recipe is super adaptable, our version is vegan, keto and paleo friendly but it can be made with whatever you fancy. Leftover cooked vergies and/or meat make it even quicker.

  • Chop an onion and some garlic and gently soften in oil in a frying pan . Add a little water to prevent it catching or browning. 
  • Add a curry paste * of your choice and sizzle a little bit to release the flavours
  • Add your main ingredient eg brocolli, cauliflower, mushrooms, tofu, kumara all work well
  • Add a tin of drained rinsed chick peas
  • Add 2 or 3 tablespoons of Coconut Yoghurt and some warm water to make up a simmering sauce.
  • Cook covered in the pan until heated through
  • Garnish with lots of fresh herbs and some chilli flakes to taste
  • Serve with rice, cauliflower rice or even zoodles


* If you don't  have curry paste to hand just add a teaspoon of whole cumin, half a teaspoon of fennel to the onion at the beginning and some turmeric powder and chilli flakes with the chickpeas half way through, and it'll still taste great.