Vietnamese Style Boxing Day Curry 


  • 400ml of coconut milk
  • A handful of spring onions, chopped up into bite sized pieces
  • A handful of sweetcorn
  • A handful of carrots, peeled and chopped into bite-sized pieces
  • 1 bell pepper, any colour, roughly chopped
  • ½ squash or pumpkin, peeled and chopped up into bite sized pieces OR any leftover spuds from your xmas roast
  • A handful of cherry tomatoes
  • 2 tbsps of coconut oil/olive oil
  • 1 tsp of sea salt
  • ½ tsp of chilli flakes plus extra for garnish (optional)
  • ½ tsp of ground turmeric
  • 1 tsp of curry powder
  • ½ tsp of garlic powder
  • ½ tsp of ground cumin powder 
  • 1 stalk of lemongrass, chopped finely


  1.  Start off by heating your coconut oil in a pan and add your veggies, starting with the squash first and then adding in the rest after a few minutes. Season with all your spices and toss to coat. 
  2. After about 5 minutes add in your coconut milk and 100ml of water and cook for a further 15-20 minutes or until the veggies are fork tender. Serve immediately!

Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x