August’s Healthy Recipe from the Aztec Club, Torquay

This Coconut Curry tastes better than the one from your favourite restaurant and is a healthier alternative to your Friday night take-away! It’s loaded with flavour and easy to make all in one pan. 

Easy Coconut Curry

Serves 4


  • 1 tbsp coconut or olive oil
  • 1 small onion – diced
  • 4 cloves garlic – minced
  • 1 tbsp fresh grated ginger
  • Handful of  chopped broccoli florets
  • Handful of chopped carrots
  • Handful of mangetout
  • 4 chopped tomatoes
  • 1 tbsp curry powder
  • 1 pinch cayenne
  • 1 400 ml tin of light coconut milk
  • 250 ml vegetable stock
  • Sea salt and black pepper (to taste)


Heat a large saucepan to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.

Add curry powder, cayenne (or chilli pepper), veggie stock and coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

Add the mangetout and chopped tomatoes in the last 5 minutes so they don’t overcook.

Taste and adjust seasonings as needed. Serve with basmati rice and naan bread or on its own.

• You can add chicken or tofu into the recipe if you want to bulk it out a little.

We’d love to hear from you, so let us know if you give this recipe a try!

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