Make a delicious plant based version of a classic dish with our easy step by step guide.

Serves 2


  • 3 tbsp coconut oil/ you can use vegetable instead
  • ½ small white onion sliced
  • 2 x Bay leafs- fresh preferably but dry will also work 
  • 20 ea. x coriander seeds
  • 7 x black peppercorns
  • 3 tbsp x Madras curry powder 
  • 2  ea. x salad tomatoes diced
  • 100 ml coconut milk 
  • 100 ml water 
  • Salt to taste
  • ¼ red pepper 1 cm dice
  • 50g Okra 
  • ¼ green pepper 1 cm dice
  • ¼ aubergine 1 cm dice
  • 100g celeriac 1cm dice
  • 100g tinned chickpeas
  • 50g picked and washed baby spinach/ or frozen spinach 
  • 1 bunch of fresh coriander 



1. Put ½ of the coconut oil in a large sauce pan and heat on medium/Low heat 

2. Add to the oil and Peppercorns, Coriander seeds and Bay leaves and cook for 15 mins (stirring occasionally)

3. Add the curry powder and diced tomato

4. Cook for 10 minutes (stirring occasionally)

5. Add the water and coconut milk and simmer for 5 minutes 

6. Take the sauce off heat and blend until smooth TIP: At his stage you can leave to cool , refrigerated or freeze

7. Heat up a large sauce pan and add the rest of the coconut milk

8. Add the diced celeriac and fry until soft and then add the aubergine, Okra and peppers

9. Stir and add the sauce

10. Bring to boil and reduce the heat and gently simmer for 10 mins

11. Add the spinach & chickpeas and simmer for a further 5 minutes 

12. Add salt and pepper to your taste 

13. Ready to serve with some hot basmati rice 

Tip! To make the dish more delicious try sprinkling with Chopped fresh coriander, ginger and red chili.