Tibetan-inspired Coconut Curry

Food Rhino

Tibetan Coconut Curry

This Tibetan-inspired coconut curry is incredible – a winner on any occasion!


  1. 5cm grated ginger
  2. 5 cloves garlic
  3. 2 tbsp cumin
  4. 2 tbsp fenugreek
  5. 1 tbsp ground coriander seeds
  6. 2 tbsp turmeric
  7. 40g chopped coriander
  8. 1 veg stock cube
  9. 1 chopped yellow pepper
  10. 1 sliced red onion
  11. 8 quartered new potatoes
  12. 200g chopped baby sweetcorn
  13. 2 X 400g cans chickpeas, drained
  14. 2 X 400ml coconut milk


Serves 4/6.


  1. Lightly sweat the garlic, ginger, spices and onion for a few minutes in rapeseed oil until the onion is soft.
  2. If you think the spices are going to catch add a little water to prevent this.
  3. Add the coconut milk and veg stock and simmer for a few more minutes before adding the pepper and potatoes.
  4. Once the potatoes are nearly cooked add the rest of the ingredients and simmer until the potatoes and are cooked.

No nonsense vegan recipes – Food Rhino



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