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Coconut Vegetable Curry Pack

Serves: 2 – 4 as a side Vegetarian Vegan

The dish is based on a recipe from Rafi's first cookbook and was originally made with pumpkin! This delicate coconut sauce is spiced with fragrant fennel and curry leaves. Great with savoury curries like the Jalfrezi or the Do Piyaza.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

Try it with: Tender vegetables like mangetout, courgettes or peppers.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  1. Gently heat 2 tbsp vegetable oil in a large frying pan or wok.
  2. Empty the pack into the pan with 1 finely sliced onion and gently fry until the onion is soft and translucent.
  3. Stir in 500g vegetables (e.g. beans and carrots) and fry for a further 1 - 2 minutes.
  4. Reduce the heat and pour in 200ml coconut milk.
  5. Cook uncovered for 4 - 6 minutes, or until the vegetables are tender.
  6. Adjust salt and garnish with coriander leaves and lime juice.


Spices (contains MUSTARD), Garlic Flakes, Fresh Chilli, Fresh Curry Leaves.


Contains: MUSTARD.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.


Per Packet Gluten Free
Fat (g)0.6
Sat Fat (g)0.2
Carb (g)7.6
Carb of which Sugars (g)1.9
Dietary Fibre (g)1
Protein (g)1.6
Salt (g)0.1

Our favourite accompaniments & top tips.