This warming vegan curry is packed with goodness.


  • 15g coconut oil

  • 80g onion – roughly chopped

  • 5g ground cardamom

  • 10g ground cumin

  • 10g ground coriander

  • 5g turmeric

  • 10g green chilli, deseeded and finely chopped

  • 10g of ginger, minced

  • 80g zucchini, sliced

  • 200g pumpkin, large chunks

  • 200g head of cauliflower, cut into large florets

  • 500 ml vegetable stock

  • 400 ml coconut cream

  • Sea salt and freshly ground black pepper, to taste

  • 15g fresh coriander – leaves picked (garnish)

  • 10g chopped red chill (garnish)

  • 50g almond flakes, toasted


  • 1.

    Place a large saucepan over low heat and add the oil. Add the onion and dried spices and sauté for 3–4 minutes.

  • 2.

    Add the chilli and ginger and cook for 2–3 minutes.

  • 3.

    Add the zucchini, pumpkin and cauliflower and stir to ensure the vegetables are coated in spices. Cook for a further 5 minutes.

  • 4.

    Add the stock and coconut cream and continue to cook until the sauce reduces to your desired consistency (Add more liquid if necessary)

  • 5.

    Remove from the heat and season with salt and pepper. Before serving, garnish with toasted almond flakes, chopped chilli and coriander leaves


Recipe Courtesy of The Good Place
By Creator and Culinary Director Scott Gooding


Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings