We love a curry in our house. This is the most simple and delicious curry you could make.


Gluten, egg, nut and dairy free

Serves 6


  • 1kg chicken thigh, cut into large chunks
  • 1 brown onion, sliced
  • 1 medium-large sweet potato, cut into large chunks
  • 200g cauliflower cut into florets
  • 200g broccoli cut into florets
  • 2 garlic cloves, crushed
  • 1 Tbsp. tomato paste
  • 1 tsp. curry powder
  • 2 cans coconut milk or coconut cream
  • ½ tsp. salt
  • ½ Tbsp. coconut oil
  • Chilli to taste (optional)



  • Heat a large pot on medium heat. When it’s heated, add oil and heat.
  • Add onion to the pan and cook, stirring for 3 minutes until soft then add garlic.
  • Stir the curry powder into the onion mix and cook stirring for 1 minute until fragrant.
  • Turn the heat up to high and toss the chicken into the pan and lightly brown.
  • Add the sweet potato and coat in the curry and chicken flavour.
  • Mix in the tomato paste, salt and coconut milk.
  • Bring to the boil, reduce the heat to low, put the lid on and simmer for 8-10 mins or until the sweet potato begins to soften.
  • Add the cauliflower and broccoli into the curry and simmer for 5 minutes until the vegetables are cooked through.
  • Serve with rice or have it just as is. I love it without rice.



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