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Creamy Veggie Potato Curry

While the calendar may be telling us that it’s summer, the weather’s certainly saying otherwise. We might not be able to force the sun out, but we can certainly help with some great food until it’s time to get the flip flops out again.
Charley (@charleys_health)’s newest coconutty recipe is packed full of all the creaminess and flavour you’d expect from a curry, but without that all-too-familiar post takeaway guilt. With our very own Organic Coconut Milk for a velvety texture and a sprinkle of Coconut Snack Chips for that added crunch factor, you’re just a few steps away from curry perfection!
What you’ll need:
- 1 large potato
- 1 can coconut milkAdd to cart
- 100 millilitres vegetable stock
- 70 grams green beans
- Half a large courgette
- 1 shallot
- 2 teaspoons curry powder, mild
- Coconut oil, for cookingAdd to cart
- Fresh coriander, to finish
- Coconut chips, to finishAdd to cart

 

Let’s get started!

1. Firstly, finely chop your shallot up, and pop into a large saucepan along with a teaspoon of coconut oil. Fry until the shallot is soft- this will only take a couple of minutes.

2. Wash and chop the potato into small cubes, then add into the pan with the curry powder.

3. Toss in the coconut milk, bring to the boil, then reduce the heat to a gentle simmer. Stir continuously so that all the spices mix in nicely.

5. Along with the green beans, add the courgette in semi-circle shapes and give it all a good stir. Pour over the vegetable stock, pop a lid on and leave to bubble away for around 25 minutes.

6. After 25 minutes, the potatoes should be nice and soft and the sauce should have thickened up. Spoon into deep bowls, add a sprinkling of coriander and coconut chips, and enjoy! Save us a bowl 

Anyone for dessert? There’s plenty of sweet coconutty treat ideas in our recipe section.

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