About the Recipe
This creamy coconut curry is a comforting, nutrient-packed dish that's easy to prepare and bursting with flavour. With a rich blend of spices, hearty protein options, and fresh vegetables, it’s the perfect meal for a wholesome dinner. Great for meal prep or a quick weeknight dinner, this versatile recipe can be customised to your taste.
Ingredients
1 tin coconut milk
1 tin chopped tomatoes
1 courgette, diced
1 cup cherry tomatoes, halved
Protein of choice (e.g., diced chicken or cubed tempeh)
1 handful fresh spinach
1-2 garlic cloves, minced
1 tsp turmeric
1 tsp ground ginger
1 tsp paprika
1 tsp cumin
1 tsp garam masala
1–2 tbsp tamari
1 tbsp maple syrup
1/4 tsp cinnamon
Salt and pepper to taste
Preparation
Heat a splash of oil in a large pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add your protein of choice (chicken or tempeh) to the pan. Cook until browned on all sides (about 5–7 minutes for chicken, 3–4 minutes for tempeh).
Stir in the courgette and cherry tomatoes. Cook for 3–4 minutes until slightly softened.
Pour in the coconut milk and tinned tomatoes. Stir well to combine.
Add turmeric, ginger, paprika, cumin, garam masala, cinnamon, salt, and pepper. Stir thoroughly to ensure the spices are evenly distributed.
Mix in tamari and maple syrup. Adjust to taste for a balance of savoury and sweet.
Reduce the heat to low and let the curry simmer for 15–20 minutes, stirring occasionally. Add the spinach in the last 5 minutes, letting it wilt.
Serve hot over rice, quinoa, or with naan bread.