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Vegetable Curry with Turmeric

Preparation Time
15 - 20 minutes

Cooking Time
30 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 1 red chilli, roughly chopped (leave the seeds in for extra heat)
  • 2 cm piece of ginger, peeled and roughly chopped
  • A pinch of Lucy Bee Himalayan Salt
  • 2 tbsp. Lucy Bee Coconut Oil
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1 small red onion, finely chopped
  • 1 cauliflower, cut into small florets
  • 400g potatoes, peeled and cut into bite-sized pieces
  • 1 tsp. Lucy Bee Turmeric Powder
  • 1 tbsp. ground coriander
  • 150ml boiling water
  • 150g cherry tomatoes, quartered
  • 150g frozen garden peas
  • A small handful of coriander, roughly chopped


  1. Whiz together the chilli, ginger and Lucy Bee Himalayan Salt in a food processor, until it forms a paste.
  2. Melt the Lucy Bee Coconut Oil in a large, lidded frying pan over medium - high heat. Add the cumin and mustard seeds and toast for 30 seconds. Reduce the heat to medium.
  3. Add the onion and soften for about 7 minutes, stirring occasionally. Add the cauliflower, potatoes, Lucy Bee Turmeric Powder, ground coriander and the paste together with a pinch of salt. Then add 150ml of boiling water.
  4. Give everything a good stir, then cover the pan and leave to cook for about 15 minutes, until the cauliflower and potatoes are tender.
  5. Add the tomatoes and peas, cover the pan again and cook for a further 3-5 minutes. Check seasoning, then sprinkle over the coriander.

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