South Indian Coconut Curry

South Indian Coconut Curry

We love the South Indian spice mixture in this dish along with the coconut and tomato base – makes it a really creamy, flavoursome curry.
This curry pairs well with brown rice and our spicy chutney.
You can store this in the fridge for 4 days so you can make extra for quick lunches or suppers.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Cuisine: Indian
Keyword: Curry, Gluten Free, One Pot Dish, Vegan
Servings: 5 people


  • 1 tbsp mustard seeds
  • 4 cloves
  • 1 tsp fenugreek seeds
  • 1 star anise
  • 1 tbsp cumin seeds
  • 1 stick cinnamon
  • 2 tbsp olive oil
  • 1 large brown onion sliced
  • 6 cloves garlic chopped
  • 1 thumbsize piece ginger chopped
  • 3 birdeye green chillies
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1/2 tsp chilli powder
  • 1 tsp ground black pepper
  • 1 red pepper sliced
  • 6 medium potatoes peeled and cut into large chunks (I cut in half / quarter for the larger ones)
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • 1 stock cube mixed with 100ml boiling water
  • 1 tbsp tomato paste
  • 1 head cauliflower broken into pieces
  • 1 pack vegan chicken-style pieces (optional)
  • 1 cup frozen peas
  • fresh coriander to garnish


  • Fry the mustard seeds, cloves, star anise, cumin seeds and cinnamon in the oil until seeds start to pop.
  • add the onion and turn the heat down slightly, fry for around 5 minutes stirring regularly.
  • add the garlic, ginger, chillies and all the ground spices and fry for a further minute.
  • add the red pepper and potatoes and fry for another 2 minutes.
  • pour in the tomatoes, stock, coconut milk and tomato paste.
  • simmer for 30 minutes stirring occasionally.
  • add the cauliflower to the pan and the vegan chicken pieces (if using) and cook for a further 15 minutes.
  • check the potatoes are cooked by stabbing them with a fork… you don't want them too soft or too hard.
  • add the frozen peas and cook for 2 more minutes.
  • add salt if required.
  • serve and garnish with fresh coriander – be careful to remove the large spices before eating.