Coconut Lime Curry


This deliciously creamy curry is super comforting. The thick coconut sauce and zesty lime make a seriously tasty combo. All you need is one pot a few simple ingredients. I’ve used chickpeas and tofu in mine but you can always load it with vegetables, I like mine with a side of tender stem broccoli and asparagus.

Coconut Lime Curry

Serves 6


Calories: 251     Carbs: 21g     Protein: 8.5g     Fat: 15g


  • 2 Tins (800ml) Light Coconut Milk
  • 4 Tbsp Medium Curry Powder
  • 1 Tsp Turmeric
  • Juice of 1 Lime
  • 1 Tin Chickpeas
  • 150g Firm Tofu (Prepared to your liking)
  • 100g Shallots
  • 50g Ginger (finely chopped or grated)
  • 4 Cloves Garlic
  • 1 Tbsp Avocado Oil (any oil will do)
  • 100g Spinach
  • 2 Sweet Peppers
  • 1 Tbsp Corn Flour
  • 30g Chopped Coriander
  • 2 Spring Onions


  1. In a large pan or wok drizzle 1 tbsp of oil and heat. To the oil add garlic, shallots and ginger.
  2. To the pan add curry power, turmeric, lime juice and 25ml water and mix until a paste is formed.
  3. Pour 2 tins of coconut milk over the paste and stir until combined.
  4. In a small bowl mix 1 tbsp of corn flour with 2 tbsp water and add to the pan.
  5. At this stage add in the peppers and leave the sauce to cook on a medium heat for 20 minutes until the sauce starts to thicken.
  6. When the sauce starts to thicken add in the tofu, chickpeas and spinach, cook for a further 10 minutes.
  7. Once the time has elapsed it’s time to serve, sprinkle over chopped spring onion and fresh coriander and you’re done.



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