Lemon and Coconut Vegetable Curry

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(Serves 4)

A simple and fresh curry, full of flavour. Serve with a light protein such as fish or chicken.


  • 1⁄4 Jap pumpkin (approximately 400g), skinned and cut into 2cm cubes
  • 2 carrots, peeled and cut into 2cm cubes
  • 1⁄2 head of broccoli, cut into bite-sized orets
  • 1 tablespoon ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon nely-grated ginger
  • Pinch cayenne pepper
  • 11⁄2 cups stock (chicken or vegetable)
  • Juice of 1 lemon
  • Tamari to taste
  • 1⁄2 cup coconut cream
  • Himalayan or Celtic sea salt
  • Pepper to taste


  1. Sauté cumin seeds and ginger in ghee in a large pan.
  2. Add chopped vegetables and stock. Cover with lid and allow to simmer until vegetables are soft - approximately 20 minutes.
  3. Add broccoli, lemon juice, coconut cream and season with salt, pepper and tamari.
  4. Simmer for a few more minutes until the broccoli is just soft.
  5. Taste and adjust seasoning as required.
  6. Serve immediately.

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