This recipe is one of my ‘curry in a hurry’ options for a quick and easy meal for one, with enough leftover for dinner tomorrow night too.


1 dsp coconut oil

1-2 dsp Thai curry paste

1 carrot, shredded

3-4 scallions, chopped

Half a head of broccoli, finely chopped

red pepper, chopped

1 tin coconut milk

1 can chickpeas

Juice and zest of 1 lime

Brown basmati rice to serve


Heat the coconut oil in a large saucepan and add the curry paste. Cook for one-to-two minutes and then add all the vegetables and the chickpeas. Stirfry for two-to-three minutes until the vegetables start to soften slightly.

Stir in the coconut milk and lime zest and juice and simmer for a couple of minutes.

Serve with brown basmati rice or cauliflower rice for a no-carb alternative.