Turmeric Masala Curry


1 tbsp coconut oil
1 white onion diced
1 clove garlic diced
2-inch fresh turmeric grated (or 1 tbsp ground)
½ tsp cumin
1 tbsp garam masala
2-inch ginger diced
400ml coconut milk
400g tomatoes quartered
300g sweet potato 2-inch cubes
100g green beans
100g broccoli
100g frozen peas
15g fresh coriander


  1. In a deep pan add the coconut oil, white onion, garlic, fresh turmeric, cumin, garam masala and ginger and sauté on a medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out.

  2. Add the coconut milk, chopped tomatoes and leave on a medium heat with the lid on for 5 minutes.

  3. Add the sweet potato and leave with the lid on for another 7 minutes.

  4. Take the lid off and add the green beans, broccoli, and peas and leave for 3 minutes until they become soft.

  5. Take off the heat when all vegetables are soft and stir in the fresh coriander.
  6. Serve with brown rice and garnish with coriander.