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+ servings

Vegetarian Curry Recipe

Servings: 4 persons


  • 12 stalks left over from chard / spinach, chopped into inch chunks
  • 4 limp stalks celery Those ones that get less and pess pretty and are less and less likely to be used? Yeah, those! Chop into 1 inch chunks
  • 4 stalks fennel
  • 1 cup beans that were a little ugly
  • few beetroot leaves (you could use any leaves. Truly, make this curry your own)
  • 1 large onion from the 50% off bin at my local organic shop!
  • 200 ml coconut cream
  • 1 cup veggie stock (you can use chicken / beef stock too, no probs)
  • 1 cup water
  • 1/2 cup tomato passata you could use mushy tomatoes about to go bad to complete the experience instead!)
  • 1 inch chopped ginger
  • 1 heaped tsp turmeric powder
  • 6 mashed cardammon pods
  • 1 tsp cummin
  • 1 tsp paprika
  • 1/2 tsp fennel seeds
  • 3 tbsp coconut oil
  • 1 large red chilli or 1/2 tsp chilli flakes (leave out and add to yours for cooking with kids who are sensitive to heat)


  • Fry onions on low/med for 20mins in the coconut oil until very golden.
  • Add all spices and fry into the onions / oil an extra couple of minutes.
  • Add chopped veg and stir through to get spices all over them
  • Add all liquids. Stir until the veggies start to wilt a bit
  • Simmer for 15 minutes
  • You’re done.
  • This is easily adaptable to thermomix too!