Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4

Prep time: 20 mins

Cooking time: 30 mins


  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 1 tbsp garlic, crushed
  • 1 tbsp ginger, crushed
  • 1 tsp fennel seeds
  • 1 bay leaf
  • ¼ – ½ tsp chilli flakes
  • 1 tbsp ground coriander
  • 1 tbsp ground tumeric
  • ½ tsp cayenne pepper
  • 1 tbsp natvia or sweetener
  • 1 tbsp garam masala
  • 2 x 400g cans crushed tomatoes 
  • 1 x 400g can coconut cream
  • 1 can water
  • 1 small head broccoli, cut into florets
  • 1 large zucchini, chopped 
  • 1 x 400g can chickpeas, drained
  • 2 large handfuls of kale, finely chopped
  • Pink rock salt and black pepper
  • Juice of 1 lime
  • ½ cup lupin flakes
  • Garnish
  • Natural coconut yoghurt
  • Fresh coriander leaves


  • Heat coconut oil in a large pot on low heat.
  • Add onion, garlic, ginger, fennel seeds, bay leaf and chilli flakes and fry until the onion is cooked.
  • Add coriander, tumeric, cayenne pepper and garam masala and fry for 3 minutes.
  • Add the tomatoes, natvia, salt and pepper and simmer for 10 minutes.
  • Add coconut cream, water (I rinse the cream tin) broccoli, zucchini, chick peas, kale, lime juice and simmer until the vegetables are cooked.
  • Add lupin flakes, and stir while thickening, adding more water if required.
  • Serve with natural coconut yoghurt on top, and coriander leaves.


Lupin flour has a protein related to nuts, so nut allergy people should be wary of this.


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