Tibetan-inspired Coconut Curry

Food Rhino

Tibetan Coconut Curry
Prep Time: 4M
Cooking Time: 14M
Serves: 6

There's more where this came from!


  • 5cm grated ginger
  • 5 cloves garlic
  • 2 tbsp cumin
  • 2 tbsp fenugreek
  • 1 tbsp ground coriander seeds
  • 2 tbsp turmeric
  • 40g chopped coriander
  • 1 veg stock cube
  • 1 chopped yellow pepper
  • 1 sliced red onion
  • 8 quartered new potatoes
  • 200g chopped baby sweetcorn
  • 2 X 400g cans chickpeas, drained
  • 2 X 400ml coconut milk

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

Serves 4/6.

No nonsense vegan recipes – Food Rhino



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

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