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Proudly Australian

Spicy Peanut, Coconut, Chickpea, & Veggie Curry

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 4 servings


1 each onion diced 1 tsp crushed ginger 1 each Carrot sliced 1 each Zucchini sliced 2 cups/500ml broccoli florets chopped 400g can Chickpeas drained and rinsed 1 can Coconut Cream 1/3 cup/30g/1 oz Peanut flour or peanut butter 1 cup/250ml/8.4 oz Boiling water more as needed 1 tbsp/20ml Tamari 1 tbsp/20ml stevia sweetened hot chilli sauce 1/4 tsp cayenne 1 tsp Natvia 1 tbsp/20ml Lime Juice handful coriander roughly chopped more to garnish


  1. Cook the onion in some coconut oil over medium heat for a couple of minutes.
  2. Add the garlic, ginger & veggies and stir fry for another 2 minutes Add the rest of the Ingredients and cook, stirring occasionally for 5 minutes or more until the veggies are cooked to your liking.
  3. Add more water if you like it thinner, or a Tbsp of chickpea/bean flour if you like it thicker
  4. Serve with brown rice or quinoa and garnish with more coriander Divide up the curry and freeze, or store in the fridge for future meals.
No nutritional info supplied

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