Turmeric and Coconut Vegan Curry

Prep Time 20 min
Total Time 40 min
Serves 4-6

1 tbsp olive oil
1 onion, finely diced
4 garlic cloves, crushed
2cm knob of ginger, grated
1 stick lemongrass, halved
2-3 kaffir lime leaves
½ red chilli, deseeded and finely sliced
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
½ tsp salt
1 tin of chopped tomatoes
1 tin of light coconut milk
½ cauliflower, cut into florets
1 broccoli, cut into florets
a handful mangetout
1 red pepper, sliced
1 tbsp The Chia Co. chia seeds
120g spinach, washed

To Serve
brown basmati rice

Garnishes (optional)
½ chilli, finely sliced
sprinkle of chia seeds
fresh coriander
lemon wedges


On a medium heat, heat the oil in a large wok or frying pan.

Fry the onion, garlic and ginger, stirring for 2-3 minutes or until onions have softened.

Add the lemongrass, kaffir lime leaves, chilli, spices, salt and 1 tbsp of water. Fry, continuing to stir for 2 mins.

Pour in the tins of tomatoes and coconut milk, followed by 125ml of water. Mix in until evenly combined.

Next, add the cauliflower and broccoli. Cover and leave to simmer for 10 minutes. Add mangetout, red pepper and chia seeds.

Stir, cover and simmer again for about 5 minutes or until broccoli and cauliflower are cooked through.

Season to taste with salt.

Remove from the heat, and carefully fold through the spinach leaves.

Serve with brown rice, top with garnishes.