Almond Coconut Curry on Veges


Almond Coconut Curry on Veges

This almond coconut curry is super quick and easy and tastes great too! It boasts nutritious vegetables along with healthy fats and a good calorie count.

Course Dinner, Lunch
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 439 kcal


For the curry

  • 400 ml coconut milk
  • 125 g almond butter (100% ground almonds)
  • 1 tbsp tomato paste
  • 1 tbsp curry powder

For the veges

  • 1 tsp coconut oil
  • 2 cups mushrooms
  • 4 cups spinach
  • 2 cups brocolli (chopped into florets)


For the curry mixture

  1. Put the coconut milk, almond butter, tomato paste and curry powder in a blender. Blend for about 20 seconds or until smooth.

  2. Add the curry mixture to a saucepan on low-medium heat and heat for 10-15 minutes or until heated through. Stir frequently to avoid sticking.

For the veges

  1. Heat the coconut oil in a pan on medium-high heat and add the broccoli and mushrooms. Fry for about 3 minutes. Add the spinach and heat for another minute.

  2. Serve the veges in a bowl with the curry mixture poured over the top.

Recipe Notes

You can make the almond butter by grinding almonds in a food processor. There's a great tutorial here:

The curry mixture separates if left to sit in the fridge for a while, so be sure to stir it thoroughly before using if you have stored it in the fridge.

Nutrition Facts:
Calories: 439, Fats: 40g, Protein: 12g, Net Carbs: 10g

Nutrition Facts
Almond Coconut Curry on Veges
Amount Per Serving
Calories 439 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 21g 105%
Sodium 88mg 4%
Potassium 982mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 3g
Protein 12g 24%
Vitamin A 63.5%
Vitamin C 62.9%
Calcium 18.5%
Iron 35.3%
* Percent Daily Values are based on a 2000 calorie diet.