Mushroom, broccoli and coconut curry

Mushroom, broccoli and coconut curry


Everyone loves a curry and this is a twist on the classic veggie variety. I’ve included the dark green leafy veg – broccoli, spinach AND kale – that we ideally want to have every day, as well as some mushrooms and tomatoes, which provide a different texture and colour to the dish.


Quantity Ingredient
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 onion, chopped
2 garlic cloves, finely chopped
3cm piece of fresh ginger, grated
2 red chillies, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon curry powder
250g button mushrooms, sliced
1 head broccoli, cut into florets
4 large tomatoes, finely chopped
1 x 400ml tin coconut milk
400ml water
4 large handfuls spinach
2 large handfuls kale, roughly torn and stems removed
handful fresh coriander, chopped, to garnish
50g toasted almonds, roughly chopped, to garnish
sea salt
freshly ground black pepper
brown rice or soba noodles, to serve


  1. Melt the coconut oil in a large saucepan over a medium heat and add the cumin seeds. Fry until the seeds begin to pop and become fragrant, then quickly add the onion, garlic, ginger and red chillies and fry for 1–2 minutes.
  2. Add all the ground spices and cook for 5–7 minutes, or until the onion is translucent. Add the mushrooms, broccoli, tomatoes, coconut milk and 400ml water and cook for a further 10–15 minutes until the mushrooms are soft.
  3. Gently stir in the spinach and kale and allow to wilt.
  4. Serve over brown rice or soba noodles and garnish with the chopped coriander and toasted almonds. 2 tablespoons coconut oil


  • Broccoli stands out from all the cruciferous vegetables as having the highest concentration of Vitamin C.
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