Crazy Good Curry

Curry is one of my favourite healthy dinner recipes to make midweek when I'm short on time or simply don't have the energy to whip up a gastronomic storm but still want a delicious, satisfying meal. It's easy to make, takes no time at all and is a great way of using up any veg or meats I have in the fridge. It's also packed with good-for-you ingredients that are key when it comes to fuelling your body throughout a busy week. This is why I included this gem in my Weeknights Made Simple four-week plan. This, and the fact that it truly is a crazy-good curry that's a comforting crowd-pleaser every time.

This is one of my most-used healthy Thermomix recipes as by using the chop, sauté and cook functions, this recipe only takes 25 minutes to make all-up and with the Thermo doing most of the work for you, there's very little hands-on time, so you can sit back, relax and wait for dinner to come to you.

This recipe is very adaptable. I've included a list of potential veggies you could add, but this is by no means a set recipe – your fridge is the limit! Simply keep the base of onion, garlic and spices with the tomatoes and coconut cream then add whatever veggies and/or protein you have on-hand. If you're on a low-fodmap diet, just omit the onion and garlic and use a replacement like asafoetida powder.

This creamy, spiced sauce base not only tastes amazing but is loaded with micronutrients like turmeric for anti-inflammatory properties, garlic and ginger for immune-boosting, cumin and cinnamon for antioxidant intake and good digestion and coconut cream for healthy fats and a lovely velvety texture. I also add in dried fruit like cranberries for an added antioxidant boost and a delicious sweet/tart flavour, but you can omit these or add something like sultanas or chopped dried apricots.

If you're looking to make this a post-workout meal, I'd highly recommend adding protein such as diced chicken in at step 2 (ensuring a 5-minute cooking time), white fish (like haddock or barramundi) or fresh prawns in the final 2 minutes of cooking. If you'd like to keep it vego but want some added protein, dice up some tofu and toss them in at step 3 to warm through or simply use a collection of high-protein vegetables such as potato, peas, leafy greens or mushrooms.

To increase the health benefits even further, I like to add a teaspoon of Gevity Rx Bone Broth at step 2 (ideally their curry flavour, but any would be just as delicious). This seemingly small addition not only boosts the flavour tenfold but is a great food for muscle recovery, helps to support your joint and gut health and is one of the highest collagen foods – a must-have for anyone looking to add a little bounce to their skin (who isn't).

This recipe yields around 4 adult serves but can be stretched to 6 with the addition of some rice (brown, white, black or wild) or cauliflower rice. It also freezes incredibly well without losing any flavour so you can have ready-made curry in your freezer ready to go when life gets in the way of meal prep.

GF / WF / DF / RSF / AF / SYF / NF / EF / V / VG / FF
  • Time: 25 Mins
  • Serves: 4+ serves without a side dish / 6 serves with a side dish
1 Onion, quartered
10g fresh Ginger (2 x 2cm cubes)
30g Coconut Oil
3 tsp ground Paprika
1 tsp ground Cumin
½ tsp ground Cardamom
½ tsp ground Cinnamon
2 tsp ground Turmeric
1 tsp Dried Garlic Granules (or use 1-2 fresh cloves in step 1)
400g White/Purple Sweet Potato, cubed into 1-2cm pieces (no larger)
1x 400g can diced Tomatoes
1x 400g can Coconut Cream
1 TBsp Veg Stock or 1 tsp Salt
Optional Bay leaf
1x 400g can Chickpeas, drained and rinsed or 300g green Peas
50g dried Cranberries
60g Baby Spinach
Fresh Coriander/Basil leaves for garnish


1. Add Onion and Ginger into the mixing bowl and CHOP / 3 SEC / SP 6. Scrape down the sides and add oil, spices & garlic granules. SAUTE / 4 MIN / 110 DEG / 0.5 / MC OFF.

2. Add Potatoes, Tomatoes, Coconut Cream, stock/salt and Bay Leaf. COOK / 14 MIN / 110 DEG / REVERSE / SP 0.5

3. Add Chickpeas, Cranberries and Baby Spinach into the mixing bowl, pushing down with spatula until all spinach is in the liquid. COOK / 2 MIN /110 DEG / REVERSE / SP 0.5

4. Divide serves and garnish each with fresh Coriander/Basil leaves. Optional to serve with Rice or Cauliflower Rice on the side.


• This recipe is very adaptable. Keep the base of sauteing onion, garlic & spices with the tomatoes and coconut cream. Then use whatever veggies and/or protein you have on hand.
• Swaps: Chickpeas can be replaced with frozen Peas (200-300g). Sweet Potato can be replaced with regular potato. Baby spinach can be replaced with frozen Spinach or Silverbeet strips. Dried Garlic granules can be replaced with fresh Garlic used in step 1.
• Easy Vego & Non Vego protein add Options- Add Chicken pieces approx 3cm into the mixing bowl to cook for a total of 5 minutes (add into step 2 at 11 minutes to get 5 mins of cooking time and check if cooked through. Add Prawns or small white Fish pieces in the final 2 minute cooking in Step 3. Add 2cm cubed Tofu into each serve right at the end or if firm tofu add in step 3 for the final 2 min cook.
• To make it go further serve with Cauliflower Rice, Regular Rice (brown, white, wild, black) or Coconut Rice.

Add 1 tsp Gevity Rx Bone Broth (Curry Flavour perfect but any flavour will be great) into Step 2 to increase nutrient density and add benefits.

Author: Noni Jenkins
Noni Jenkins is a Personal Trainer, Weight Loss Specialist and Thermomix® Enthusiast. With over 10 years experience helping people live a healthier lifestyle.
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