Super Simple Curry

Time: 15 mins
Serves: 2
Tags: 15 Min Meals, Dairy Free, Family, Vegan, Vegetarian


A beautifully fresh, light and fragrant vegan curry for those summer days. Using pre-roasted vegetables, this is great inspiration for those Sunday roast or mid-week meal leftovers. Take the challenge and create your own curry from scratch, by ditching the curry paste in exchange for ground spices and away you go. This dish was created for us by food blogger ‘The Balanced Kitchen’.


  • 500 g Blas y Tir All Rounder Potatoes, pre-cooked
  • 200 g Long-stem Broccoli, finely diced
  • 1 Large Sweet Red Pepper, chopped
  • 0.25 Pre-roasted Butternut Squash, diced
  • 5 Blas y Tir Spring Onions
  • 2 Large handfuls Fresh Spinach
  • 1 Small Red Onion, diced
  • 1 Can Coconut Milk, inc. water
  • 2 tbsp Tomato Concentrate
  • 1 tbsp Ground Turmeric
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tbsp Wholegrain Mustard
  • Sea Salt & Ground Black Pepper, to season


  1. Add EVERYTHING apart from the Coconut Milk to a shallow casserole dish.
  2. Place the lid on the dish and cook on the hob for 5 minutes on a low heat. The steam will start to soften the contents.
  3. Add the coconut milk and stir through.
  4. Return the lid and continue to cook over a low heat for a further 15 minutes & enjoy!

Top Tip

Serve with quinoa for a super healthy curry night, or pair with traditional rice and/or a naan as wanted.

You can find out more about ‘The Balanced Kitchen’ by visiting her Instagram page, here!

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