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Broccoli, Carrots And Peas In Coconut Curry Sauce


Serves 4
  • 500g Broccoli
  • 400g Carrots
  • 200g Peas
  • 2 medium sized Onions
  • 3 cloves Garlic
  • 200ml Coconut milk (unsweetened)
  • 200ml Yeast free vegetable stock
  • 1 Lemon
  • 2 tbsp Coconut oil
  • 2 tbsp Curry powder

Optional: Himalayan crystal salt or Celtic sea salt. Freshly ground black pepper.


  1. Peel the onions and cut into small pieces. Peel the garlic cloves and hack into fine pieces.
  2. Wash and drain the broccoli and carrots.
  3. Separate the broccoli florets from the stem and cut the carrots into thin slices.
  4. Heat 2 tablespoons of oil in a large frying pan. Gently fry the onion, garlic and curry powder and briefly roast.
  5. Add the broccoli, carrots and peas. Season with a little bit of salt and briefly fry. Pour in the coconut milk and stock, season with ½ teaspoon of grated lemon peel and cover the pan with a lid. Cook gently for about 12 minutes.
  6. Season the curry with salt, pepper, 1 tablespoon of lemon juice and curry powder. Quickly bring back to the boil and then serve.
  7. For added protein you can add some tuna or salmon.