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Green coconut curry

This green coconut curry is like a hug a bowl, it’s creamy, a bit spicy and full of goodness!

Vegan, nut free, gluten free | Serves 4 | MAIN


Curry paste:

  • 2 spring onions, cut in half
  • 2 green chillies, deseeded
  • 2 cloves of garlic, peeled
  • 20g fresh ginger, peeled
  • 50g fresh coriander, roughly chopped


  • 1 tablespoon coconut oil
  • Salt and pepper
  • 1/3 teaspoon garlic granules
  • 1/2 teaspoon of each curry and turmeric powder
  • 1 veggie cube
  • 300g black-eyed peas, boiled
  • 140g sweet corn (canned or frozen)
  • 400ml coconut milk (from a can)
  • 250g firm tofu, cut in small cubes
  • 1/2 lemon or lime



1.In a blender or food processor add all the ingredients for the curry paste and blend until smooth.

2.In a medium size pot, on a medium heat, add your coconut oil.

3.Once it melts, add the curry paste, along with all the spices and veggie cube.

4.Cook for 4-5 minutes, stirring occasionally.

5.Continue with the black-eyed peas and sweetcorn, stir to coat in the curry paste.

6.Add the coconut milk, bring to boil, lower the heat, cover, and simmer for 10 minutes.

7.Add the tofu, stir, cover and cook for 10-15 minutes.

8.Turn off the heat, add the lemon/lime juice.

9.Taste and adjust the seasoning if needed.

10.Serve with basmati rice, quinoa, or bulgur.

Happy cooking everyone!

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