This is my favourite curry recipe, I have been craving it all day so I just put some on, dinner can’t come quick enough!!! You can use any veggies, I love mushrooms for the texture and we had courgettes and tomatoes in the fridge. I usually put in broccoli or cauliflower but you can use any. You could also sub low fat coconut milk or add more water to a full fat tin. I usually add some water just after the spices to prevent sticking to the bottom anyway.

Ingredients: Serves 4.
  • 1 large onion, sliced
  • 2 fresh cloves of garlic, chopped,grated
  • thumb sized piece of fresh ginger, chopped/grated
  • 2 handfuls mushrooms, chopped in half
  • handful of cherry tomatoes
  • courgette, finely sliced
  • 1 hot chilli
  • 1 can coconut milk
  • 1 tin of chickpeas
  • coconut oil for cooking


  • turmeric, 2 tbsp
  • cardamom, 4 pods opened
  • mustard seeds, tsp
  • coriander leaf, tbsp
How To:
  1. Heat coconut oil in a large pot/saucepan. add onions, garlic and ginger and cook until onions are soft.
  2. Add spices and vegetables and cook for a few minutes until veggies are coated.
  3. Add coconut milk and chickpeas and simmer for about half to one hour.
  4. Serve with wholegrain rice.

I hope you’ll enjoy this recipe. Check out my Pinterest Board with all of my other recipes here.

Emma x

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