Silverbeet and Cauliflower Curry


I have to admit, a lot of the meals I make are purely out of necessity, using what ever veggies I have left over and adding lots of herbs and spices.

This one was no different.  Basically I wanted to make a curry that was low fat, low calorie but tasty and filling and would go well with whatever I threw at it as sides.

I don’t normally cook with oil so that’s nothing new, but I kept this low fat by using unsweetened coconut milk instead of the coconut milk that you buy in a can.  Vitasoy make a good one, and no, I’m not payed to say that!

Whilst I’d always recommend making your own milks, I like to have this on hand because I’m busy, it’s low fat, it’s versatile and it keeps well.

Back to the curry.  It’s actually really simple, no fancy steps and it’s fast to make.

Silverbeet and Cauliflower Curry

Makes approx. 5 cups


1/2 medium head of cauliflower, chopped (about 700g)

1 medium carrot, chopped

3/4 cup of pumpkin, cubed

1/2 cup of frozen green beans

3 cups of chopped silverbeet (or spinach)

3 cloves of garlic crushed

1 TBS grated ginger

1 vegan stock cube

1/2 tsp of ground cumin

1 tsp of curry powder (or more depending on taste)

1/2 tsp coriander seeds

1/2 tsp of fennel seeds

Himalayan pink salt and freshly ground pepper to taste

1 cup of water

1/3 cup of unsweetened coconut milk



Pour 1/3 of the water into a large saucepan and turn heat onto  medium.  Add garlic, ginger and spices and cook until it becomes fragrant.  Add the carrot, pumpkin and cauliflower and mix until it all becomes coated in the spices.  Turn heat down to med-low and cover, stirring occasionally.

Whilst the vegetables soften, place the silverbeet in a blender with the rest of the water, and stock cube.  Blend until smooth.   Pour this mixture into the cooking vegetables, and stir to combine.  Put lid on and let it simmer until vegetables become soft.

When vegetables are ready, add the frozen beans and stir in the coconut milk.  Taste and adjust seasoning.  Continue to cook with the lid off so some of the liquid evaporates off and it becomes a little bit thick, about 5 minutes.


Serve with a side of basmati rice and a sprinkle of fresh coriander.


Because it tastes better the next day, I’ve been using it for my lunches and dinners that I take to work.  Today I made another batch but here’s the first batch I made.  It was good for 5 meals.  So cost effective!

If you wanted to up the protein, you could stir in a can of chickpeas, or some cubed tempeh.

I just bought some soy free tempeh (made from chickpeas or fava beans) so I might try that with the next batch.

Hope you enjoy it as much as I am right now, literally been eating it for lunch and dinner A LOT!

And, if you follow me on instagram, you would’ve seen that I wrote it up as spinach but as I found out today, silverbeet (which I thought was a type of spinach) is actually a chard.  So there you go, learn something new every day!

Peas, love and mungbeans





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