Updated: Nov 13, 2019

Serves 4 Cooks in 45 Mins Difficulty Medium

This is one of those easy meals when you are craving something warming and soothing for the digestive and nervous system. The vegetables soak up all the flavours of the spices and coconut, proving with each bite that humble vegetables can be extremely delicious! Though I have made this a plant-based version, feel free to add some white fish or organic chicken if you choose to incorporate animal protein!


½ head of cauliflower florets, roughly chopped

2 sweet potatoes, peeled and chopped into cubes

200g mushrooms (1 punnet)

1 bag of baby spinach

1 small brown onion, grated

1 tin coconut milk (400g)

2 cups vegetable stock 3cm knob of ginger, grated

1 Tablespoon curry powder1

Tablespoon cumin powder

1 teaspoon turmeric powder

1 cup basmati rice½ cup cashews Fresh coriander to serve


1. In a large pot heat coconut oil and fry off the grated onion, ginger, cumin, curry powder and turmeric for 1-2 minutes, or until onion is translucent 2. Add sweet potato, cauliflower, and mushrooms, coating in onion and spices 3. Add vegetable stock, coconut milk and salt to taste. Bring to the boil, then reduce heat, cover and simmer for 30 minutes 4. Whilst the curry is cooking, rinse basmati rice in a strainer, add to a pot with 1.5 cups of water and a generous pinch of salt. 5. Bring to the boil, reduce heat and simmer covered for 15 minutes, or until water has evaporated. Once evaporated, remove from heat and stand for 5 minutes covered. 6. After 30 minutes the vegetables in the curry should be soft and delicious. Remove from stove and stir through spinach, allowing it to wilt in the residual heat. 7. Lastly, add cashews to a dry skillet over medium heat for 1-2 minutes, or until they are golden brown and give off a toasty, nutty scent. Stir frequently for even toasting, and to avoid burningAdd cooked rice and curry to a bowl, scattering with some toasted cashews and fresh coriander.

Recipe: Jenna Carroll

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