Turmeric Vegetable Curry

August 07, 2017


This is our go-to dish whenever we feel a cold coming on. It’s always a crowd pleaser with family and friends. The warming spices like turmeric, ginger and chilli have been used for their medicinal properties for thousands of years to help boost metabolism, prevent infections and reduce inflammation. Plus you get extra immune boosting nutrients from the vegetables and our Salad Topper to finish it off with a perfect crunchy texture and healthy essential fats to help your body absorb all of the goodness



Spices & Pantry Staples:

  • 1 tsp each: ground turmeric, ground coriander, cumin seeds
  • ½ fresh chilli, finely chopped or 1 tsp of dried chilli powder (to taste)
  • 1 Tbs Coconut oil
  • 400g can Tomatoes- diced or whole
  • 400g can Chickpeas- drained & rinsed
  • 400ml can Coconut milk


    Fresh veggies:
    • 2 cloves Garlic- crushed
    • 1 tsp Ginger- freshly grated
    • 1 brown Onion- roughly chopped
    • 1 medium Sweet Potato- peeled & diced
    • 2 medium Carrots- peeled & diced


      To serve:




        1. Heat coconut oil in a heavy bottom saucepan. Sauté onion until soft and stir in turmeric, coriander, cumin, garlic, ginger and chilli.
        2. Add the tomatoes, chickpeas, sweet potato, and carrots. Add approx. 1 cup of water to ensure all veggies are covered. Gently simmer uncovered for 30 minutes, stirring every 5-10 mins.
        3. Add the coconut milk and cook for another 30-45 mins or until the sweet potato is soft.
        4. Serve with warm turmeric brown rice (add one tsp of turmeric after the rice is cooked and stir through) or quinoa and top with fresh herbs and a sprinkle of KOJA Salad Topper for a delicious crunchy texture and extra goodness!

        Grab a pack of KOJA Salad Toppers for this recipe here


        We always love seeing your creations! Take a pic and share it with us on Instagram @kojahealth and use #kojahealth or on Facebook.



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