Coconut Milk Veggie Curry

This curry is super warming, decadently creamy and packed with anti-inflammatory spices!

Did you know that a lot of the spices we use in cooking are actually herbs that aid in digestion? things like pepper, fennel, ginger, and cayenne all stimulate your digestion to run smoothly. We’ve adapted these things to be a part of our regular cooking but really, the way they started out was not because of flavour at all – it was to help us assimilate the nutrients in our food properly.

This recipe is so delicious and extremely easy to make. The instructions essentially consist of ‘throw everything in a pot an let ’em get to know each other’ so PLEASE do not be scared of the long (ish) ingredient list. Most of the ingredients are beautiful spices which not only give this dish its flavour, but help your body get the most out of it to!


Here are a few health benefits from some of my favourite players in this dish:

TURMERIC: is anti-inflammatory and can help relieve anything from IBD to arthritis, it is high i antioxiants, boosts your immune system and lowers cholesterol

FENNEL SEED: helps regulate blood pressure, can be used as a digestive tonic for constipation, indigestion and IBS, it helps de-bloat by reducing water retention, and fights bad breath!

GINGER: helps your digestion run smoothly from start to finish and is ultra-soothing to your GI tract, helps fight nausea and chronic pain, and is anti-inflammatory.

CUMIN: aids digestion, prevents cramping and bloating, increases cognitive function, and has been shown to boost immunity by removing toxins from body

I hope you get the chance to make this. It is seriously a powerhouse of nutrients and healing herbs that will keep you feeling energized and vibrant


  • 2 tbsp coconut oil, avocado oil or ghee
  • 1 white onion, diced
  • 3 tbsp fresh ginger, grated
  • 4 cloves of garlic, minced
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • 3 tbsp curry powder
  • ¼ tsp cinnamon
  •  2 cups carrots, chopped into 1 inch cylinders
  • 1 small cauliflower chopped into florets (or ½ large)
  • 2 cups shredded cabbage
  • 1 cup water
  • 1 cup tomato sauce
  • 2 cans full-fat coconut milk
  • 1 tsp pink Himalayan salt
  •  ½ lemon
  • Cilantro or mint for garnish (optional)


  • In a large saucepan or pot, heat oil over medium heat. Add the diced white onion and sauté for 3 minutes.
  • Add the ginger, garlic, and dry spices – the fennel seeds, turmeric, curry powder and cinnamon. Cook for 1 minute until fragrant. Adding the dry spices first will help you get the most flavour out of them – giving the curry more depth!
  • Add 1 cup of water to deglaze the bottom of the pan (this helps to prevent any of those yummy spices from sticking!)
  • Add the tomato sauce and 2 cans of coconut milk. Stir until combined and then add in all the vegetables. You may want to add 1/2 cup more water to thin the sauce out.
  • Turn the heat to medium-low and cook everything for about 15 minutes or until the veggies are cooked (but not mushy). Remove from heat.
  • Add the salt and the juice from half a lemon. Stir, taste and season with more salt if desired.
  • Serve over brown rice, quinoa or on its own with herbs on top!

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