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Warming coconut curry

A healthy, warming curry dish bursting with Indian spices


  • 2 cloves garlic
  • 1 brown onions chopped
  • 1 inch ginger peeled/grated
  • 3 tbsp fresh coriander chopped
  • 1 cauliflower cut into florets
  • 128 g New potatoes peeled
  • 2 tbsp red curry paste
  • 1 tbsp Greenfields curry powder
  • 2 tsp Greenfields turmeric
  • 1 ½ tsp Greenfields coriander
  • 1 ½ tsp Greenfields cumin
  • 1 chopped tomatoes can
  • 1 Canned chickpeas drained and rinsed
  • sliced lime
  • basmati rice


  1. Heat the oil in a large, heavy bottom pot. Add the onions and cook until they’re soft for around 5 minutes. Add the garlic, ginger, and coriander and cook until fragrant for 1 minute.
  2. Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and cook for a further 5 minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
  3. Add the canned tomatoes with their juices, chickpeas and coconut milk.
  4. Bring to a boil, then turn the heat to low. Simmer for 25 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce has thickened.
  5. Cook basmati rice according to instructions and serve
  6. Garnish with a sprinkle of coriander and lime slices if desired