Vegetable Curry

Myself and Joe use vegetable curry as our go to dinner during the week. On whatever day we make it, we make enough for four dinners and freeze it. It helps us have meat free days and we love it! I love mine poured over baked potatoes, he loves his with rice. It’s easy to make, the list looks long but it’s mostly spices. Add protein to the curry if you like.

I hope you enjoy it, Jessica Cooke


Vegetable Curry
This is a basic curry template and you can add whatever protein you like to this if you don’t
want to use tofu; chicken, beef, fish, lentils. It’s perfect for leftover cooked meats as well. Make
a big batch of the sauce and freeze in portions to have a meal at the ready. It may seem like a
big list of spices but it’s worth having them in the cupboard to change up your regular dinners.


  • 2 shallots or 1⁄2 onion, finely diced
  • 2 tsp coconut oil
  • 1 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • Thumb sized piece of ginger, peeled and finely chopped
  • 2 tbsp garam masala
  • 2 tsp ground cumin
  • 3 tsp coriander
  • 1⁄2 tsp chilli flakes
  • 1⁄2 tsp turmeric
  • 1 tsp paprika
  • 1⁄2 tsp black pepper, freshly ground
  • 1 sweet potato
  • 1 aubergine
  • Large handful of spinach
  • 1 tin chopped tomatoes
  • 1 cup of stock
  • 2 tbsp creamed coconut or 1 tin of coconut milk
  • Juice of 1 lime
  • 300g firm tofu
  • 1 tbsp cornflour
  • Handful of fresh coriander, chopped.


In a large pot, heat 1 tsp of coconut oil and add the shallots with a pinch of salt. Sweat on low heat until completely softened. Add the garlic and ginger and cook for another 5 minutes on medium heat.

Preheat the oven to 180°C. Chop the aubergine and sweet potato into 1 inch cubes. Toss with the olive oil, salt and pepper. Spread on a tray and bake for 30 minutes until soft and golden brown. Add the spices and fry for another 2 minutes until fragrant. Pour in the tomatoes, stock, coconut cream and 1 1⁄2 cup of water. If using coconut milk, just add 1⁄2 cup water. Simmer for 20 minutes. Check seasoning.

Cut the tofu into cubes and toss in the cornflour. Fry in a pan with the rest of the coconut oil until crispy. Stir the tofu into the sauce with the sweet potato, aubergine, spinach and the lime juice. Adjust the consistency with some water if needed. Serve topped with the fresh coriander.

About the author 

Jessica Cooke

Over 7000+ successful women over 40 have benefitted from going through my Thrive Coaching Program since 2008.

When I'm not coaching, I love spending time with my family, playing pickleball, and reading. Every chance I can get, I'll take my two Miniature Schnauzers, Buster and Ozzy for a walk in nature.

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