Warming Winter Curry

Warming Winter Curry

Before I tell you about this delicious curry I quickly wanted to say that exactly two months today my first cookbook will be published in the UK, which is beyond exciting! I saw the first finished copy of it a few weeks ago and I’m so pleased with it, the book looks amazing and I think you’re all going to love it. There are about hundred delicious new recipes in there for you. I’m particularly excited to share my recipes for berry scones with coconut cream; mexican quinoa bowls, homemade falafels, chocolate and almond butter fudge, coconut thai curry and beetroot chocolate cake with you as they’re my favourites!


So now on to this beautiful curry! Curry is my favourite food at the moment, I just can’t get enough of it. I’ve been working on so many new curry recipes and this is one of my absolute favourites. A hot bowl of this beautiful winter mix with lots of tamari infused brown rice makes me so happy, even when it’s pouring with rain and really cold outside! I love that the potatoes, beans and carrots absorb all the flavours of the spiced coconut sauce so that each bite has subtle hints of cumin, turmeric and chilli in it. This is a really great recipe to make if you’re feeding lots of people too as it’s so simple to make, all you have to do is chop up some carrots and potatoes and then throw everything together in large saucepan and let it simmer for about an hour – so you can chat to your friends and not stress about the cooking! It’s an incredibly inexpensive meal too, which is always great and it freezes well – so it’s a very practical recipe to add to your repertoire.

Serves 6

– 2 tins of coconut milk

– 2 tins of chopped tomatoes

– 18 small potatoes (600g)

– 6 carrots (400g)

– 2 400g tins of haricot or cannellini beans

– 1 bag of spinach (200g)

– 3 teaspoons of turmeric

-3 teaspoons of ground cumin

– 2 teaspoons of chilli flakes

– salt and pepper

Slice the potatoes into quarters, then place them in a saucepan and cover them with water. Bring the pan to the boil, once it’s boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they’re soft enough to easily pierce with a fork.

While they cook peel the carrots and slice them into thin pieces.

Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper. Mix everything together and place the lid on the pan. Bring this mix to the boil, then turn it down to a simmer and let it cook for about an hour.

If you’re eating rice with this then put this on to cook now.

About fifteen minutes before the end, once the carrots are soft, stir in the rinsed/drained beans and the spinach. Then allow the curry to cook for another fifteen minutes or so, then serve and enjoy!


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  • Kim

    This looks fab Ella! What size of coconut milk tin do you use & how do you make the tamari infused rice you mention?

  • Clare Edmonds

    Not about the curry but about the dog…tell us the breed, name etc. we have a black and white sprocker called Charlie, looks very similar.

  • Andy Williams

    Ella, just cooking this up now for Saturday lunch. Have substituted swede for potatoes so we’ll see how that works out. It’s looking and smelly superb! Thanks for this recipe.

  • Jo

    Where can you get apple purée from please? And which brand do you use? Thank you, can’t wait to try this:-) x

  • Caroline Huy

    Hey Ella, Congrats on the cookbook – so exciting! Just wondering if there will be a Kindle version of the book available? I like to buy all my cookbooks as e-books so I can just take the Kindle with me to the market and don’t have to make any shopping lists. Thanks!

  • Catherine Mey Hope

    Hello, why can I not cook the potatoes in the coconut oil mix? Is it a starch thing? either way looking forward to making this one. Many thanks for your input in my daily living! CM

  • Andy Williams

    This works beautifully! Best curry I’ve eaten in ages – Thanks Deliciously!

  • Madame Cholet

    Hi Ella, firstly congrats on the book. Can’t wait to see it and try out those fabulous recipes! Secondly, just wondering what type of potatoes you use for this curry. Some are floury and fall apart, others stay quite whole. I used new potatoes in my last curry and they worked well. Thanks in advance, and good luck with everything!

  • Rosanna Cooney

    Hi Ella… This looks perfect for a cozy saturnight :) Just wondering about the apple puree.. is it just apples boiled and then blended??

  • Alex

    When do you add apple puree??

  • http://lovealwayserica.tumblr.com lovealwayserica

    So simple, so cheap, but so delicious! I’m excited to make this one – thanks, Ella!

  • http://www.jenems.blogspot.co.uk Jen ems

    Hi Ella, love this recipe I’m thinking of making it. Is it really spicy as I’m not a fan of overly spicy foods and also would i be able to use sweet potato instead of normal potatoes?

    Thanks!:) xx

  • Leigha

    Thanks for the inspiration! I made my first ever curry tonight with crispy tofu, broccoli, mushrooms, carrots, peas, water chestnuts, and brown rice :) <3

  • http://www.curiouslyconscious.com/ Besma | Curiously Conscious

    Hi Ella,

    This curry looks great – I’m going to try making it this week. In addition to the quinoa one-pot curry that I often do, there’s quite a few great veggie curries out there! Also, which rice would you recommend? I normally go for basmati or a mix with black rice.

    Also, can’t wait to get my copy of your cookbook when it comes out!

    Besma (www.curiouslyconscious.com)

  • lynda

    Congrats on the book Ella can’t wait to get my copy. I’m off to try this curry today yum!

    • ellawoodward


  • ellawoodward

    Hi Besma! I absolutely love short grain rice :) ella x

    • http://www.curiouslyconscious.com/ Besma | Curiously Conscious

      Thanks for letting me know! x

  • ellawoodward

    Sounds delicious!! x

  • ellawoodward

    Yes I think that would work fine :) x

  • ellawoodward

    Hope you love it when you do! x

  • ellawoodward

    Hey Alex, have made an adjustment so you don’t need the apple purée anymore :) x

  • ellawoodward

    Hey Rosanna, I’ve adjusted the recipe now so you don’t have to worry about the apple purée :) x

    • Andy Williams

      I actually threw in some pear puree which was interesting

  • ellawoodward

    Hi! I often use new potatoes as well as they stay quite whole :) so glad you love the recipes! Have a lovely day, x

  • ellawoodward

    Hey Catherine, yes it’s partly a starch thing but also they will cook so much faster on their own without having to boil the soup for as long. Hope that makes sense :) x

  • ellawoodward

    Hi Caroline, I’m not sure about an e-book version just yet, but so glad you’re excited about it! x

  • ellawoodward

    Hi Kim! It’s a 400ml tin and you make the rice by adding a few drops of tamari to your cooked rice! Hope that helps :) x

  • Jules

    Can’t wait to try this! I’ve spent the past 2 days exploring the blog, exactly the inspiration I’ve been looking for to change to a plant based diet!

  • Cá Maciel

    Hello. When do you use the tomatos listed in the ingredient list?
    Cumin is on the text bit not on the list :)

  • Kim

    Just made a big bowl today; gorgeous result!!! Such a beautiful rich orange color & so creamy! Definitely one to repeat, thanks Ella!

  • http://lovemadisonbailee.blogspot.com/ Madison Bailee

    soooo yummy! i know what I’m making for dinner tonight! :)

  • Amy Marsh

    Hi Ella,

    I am in the US and would love to try your recipe.
    Can you give a more specific amount for “tin”?

    Thank you so much, Ella,


  • Dena Ramos

    Love this recipe!! Was trying to find yummy plant based recipes and saw this. I’m trying to cook this today. Thanks!!! Congrats on the book :-)

  • Lydia

    really lovely creamy curry- used kidney beans instead of haricot as that was in my cupboard. I will definitely be making this again and ordering a copy of your book when it comes out.

  • Barbara

    Hi Ella – what a great blog!!! regarding the curry dish above how much curry do you add? I cannot find it in the list of ingredients. Thank you.

  • Tal

    I loved this curry! I only had one can of light coconut milk, but I think that was enough. I would probably sauté some onion before throwing in the other ingredients to add another level of flavour. The chilli flakes made the curry fairly hot, which I like, but beware if you aren’t a spice fanatic

  • Steph

    Hi Ella,
    I can’t wait for your book to come out so am pre-ordering a copy soon, but I was wondering if the measurments will be different in the UK and US editions? I am from Australia so use g/mL/L etc so am wondering if either edition might be better suited? Thanks and love your blog!

  • ellawoodward

    Hi Caroline, yes I agree that would be super handy! Hopefully in the future there will be an e-version available but I’m afraid I don’t know for the moment, have a great day x

  • ellawoodward

    Hi Steph, the measurements are in cups in the US edition and then in metric for the UK edition. The Australian edition is coming out in March though! x

  • http://www.cookwineandthinker.com/ Laura

    Ella this looks fantastic! Nothing better than a new curry recipe to try out now that it’s getting cold (I usually do a coconut shrimp with cilantro, so the vegetarian and spinach would be a nice change)

    congratulations on your cook book!

    Laura (www.cookwineandthinker.com)

  • ellawoodward

    Hi Amy, a tin is about 400ml or about 1 3/4 cups. Hope that helps! x

  • ellawoodward

    Hi Barbara, there’s no added curry powder if that’s what you mean :) the curry element is comprised of all the warming spices. Hope that helps! ella x

    • Barbara

      thank you Ella

  • diginhobart.blogspot.com.au

    i’ll pop a note in my march calender to look out for yur book then! this curry looks delicious.

  • http://addalittlefood.com/ Millie l Add A Little

    Looks delicious Ella! I love the sound of this warming curry!

  • http://www.tealightsky.com Tash

    It’s the perfect time of the year for this!! :) I’ve recently acquired a bad habit for buying food out/on the go way more often than a (food) blogger should. Need to get back to my roots (or root veg) and have something home made and big! This curry would 100% do the trick x

  • Adele

    I love this recipe! I also love the butternut squash soup, the sweet potato cakes and the raw brownies( I never dreamt they could taste sooo good)!
    I’ve been totally inspired. I’ve lost weight (despite not really trying to) sleep better and have been feeling so well since I started eating the recipes from this site x

  • Madeleine Howard

    Made this yesterday and am very pleased to have some left over for tonight – very tasty! Have pre-ordered the book and am looking forward to January!

  • Claire

    Hi Ella, thanks for your all your fab recipes.. they’re helping much so much on my new vegan way of life…can I ask do you think it’s possible to make a sauce from pretty much any vegetable? I don’t eat nightshades so tomato sauce is no-go at the mo – but can you pretty much blitz any veg (with an oil, seasoning etc.) and

    use it over veg, rice etc? Many thanks, Claire x

  • Katia Fabela

    hi ella, i was wondering if it’s too coconutty? as I’m not a big fan of coconut. could I replace it with any other milk? thanks xx

  • Sofia

    Hello Ella!

    I’ve just pre-ordered your cookbook – I am so so excited! :)
    All the recipes I’ve tried from this website have been delicious and the sweet potato brownies are such a crowd pleaser!

    Sending you lots of love from Malaysia!

  • Madeleine Howard

    Made this on Tuesday and had the left overs last night – it was lovely. Have pre-ordered the book and can’t wait for January!

  • Yasmeen

    I made this and it was delicious though I think “cooking out” the spices at the start before the coconut milk is added etc would make the flavours really zing

    • ellawoodward

      Great suggestion, thanks Yasmeen :)

    • Kim

      Yasmeen, that’s what I did using a bit of coconut oil, takes away any ‘powdery’ taste.

  • Nancy

    Hi Ella , I’m from near Toronto, Canada and want to let you know how much I enjoyed making this recipe! Please tell me your book will be published in Canada as we’ll.

  • http://www.thefigsheart.com/ Lauren Burkitt

    Beautiful! Nothing beats a nourishing bowl of warm curry at this time of year. Can’t wait to see your book, congratulations!


  • ellawoodward

    Hi Nancy, the book will be published in the US and Canada in the New Year! x

  • ellawoodward

    Thanks Madeleine! So glad you’re looking forward to it :)

  • ellawoodward

    Hi Sofia! Thanks so much for your comment :) so glad you love the blog and can’t wait for the book! I can’t wait for it to come out either! x

  • ellawoodward

    Hi Katia, it’s actually not that coconutty, with the tomatoes and spices I find it’s just creamy but not overpowering at all. I’d suggest trying it but otherwise you could just use stock or more chopped tomatoes :) x

  • ellawoodward

    Hi Claire, lots of veg make awesome sauces – tomatoes are great because they’re so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning – let me know how you get on! x

    • Claire

      Thanks Ella, will do! :-) Keep up the great work! C x

  • ellawoodward

    Thanks so much for your comment, Adele, it makes me so happy to hear! So glad you’re feeling better and are loving your own skin :) x

  • ellawoodward

    Sounds like it absolutely would :) x

  • ellawoodward

    Hey Jo, I use the one from Clear Spring which is organic and really tasty, but I often make my own too by peeling and stewing apples with a little hot water in a saucepan til they’re completely soft, then store it an air tight jar in the fridge :) x

  • ellawoodward

    Thanks Claire have a great day :) x

  • ellawoodward

    Sounds like a great idea – especially with the coconut oil :) x

  • ellawoodward

    Hey sorry for the late reply! You add the tomatoes when you add the coconut milk,carrots etc and cumin is on the list bit, 3 teaspoons :) x

  • ellawoodward

    Hi Clare, his name’s Alfie and he’s a cocker spaniel! He’s just the cutest x

  • Joanne

    Hi Ella,
    I made this last night, had it warmed up for my lunch and will be sharing it with my husband (who missed out on it last night) this evening. I also tried your raw buckwheat and blueberry porridge for the first time this morning. I am hooked!! With all your delicious food I’ve consumed today only now is my tummy rumbling, that is impressive!
    Thank you…I absolutely love your blog, it is changing the way I eat and think about food.
    I will definitely be putting your book on my Christmas list!
    Jo x

  • Michelle

    Ella, I am making this for my mum when she comes down next week for a Christmas visit. I am so excited about making this gorgeous recipe as we are going out in the cold to a Crimbo market and what better way to warm up afterwards? I just know she is going to love this so thank you very much for giving us all so many wonderful and yummy things to eat!

  • ellawoodward

    What a lovely comment, thanks Michelle! hope you and your mum love it! x

  • ellawoodward

    Thank you for your lovely comment, Joanne! So happy that you love the porridge and curry and really hope you love the book too! x

  • Sarah Rowan

    Sooooo delicious! I’m loving your recipes Ella. Can’t wait for your new cookbook. You make cooking so easy!

  • Rebecca Thompson

    Hi Ella,
    I can’t wait to make this!! Do you think it would work in a slow cooker as well? Cheers!!

  • Leanne

    Absolutely love this curry – really delicious. I love your recipes and blog and have changed the way I think about food so much over the past few months. I have always been healthy but didn’t realise how many additives were in basic things like cereals and breads! This is such a great meal and so good on a cold winter night, thank-you. About to follow it with something sweet – my Deliciously Ella banana bread and a green tea :) (I also had creamy coconut porridge for breakfast – just love it!) I am about to go travelling so don’t think it will be as easy to keep up eating like this :( but I will certainly try. Thanks for the great recipes! :)

  • ellawoodward

    Thanks your comment Leanne, that makes me so happy to read :) Once you start reading labels and learning about what you’re eating, you can’t un-learn that stuff! So glad you’re feeling better and have an amazing time travelling, Ella x

  • ellawoodward

    Hey Rebecca, yes it definitely would :) x

    • Yvette

      Hi Ella! Working long hours, I really do not have time to cook as I would like to… I also would like to use this recipe with a slow cooker. I am new with them, so I would like to ask you if you happen to know about how much water should I leave in the slow cooker if it is going to be cooking for several hours and I am afraid it will dry out or even burn if there’s no water. :) Cant wait to try this! X

  • ellawoodward

    That makes me so happy to hear! x

  • Carol

    Hi Ella,
    Thank you for your most inspiring recipes! I have a question – is there any reason why you don’t appear to use onions in your recipes? I tend to use them a lot – so just wondering if I should be reducing them!!

  • Martina Keddouh-Wertmann

    Hi Ella, I made this yesterday evening for my family. I am really a lousy cook, but it came out very well. It was easy, even for me!! My husband looked at it strangely and said: Urgh, this is no food! And when he tasted, he said that it was really good. Of course with the comment that it would be far better with lamb in it. Saying that we do not eat lots of meat anymore and that we will have carences. However… My son, 2.5, liked it a lot and my girl, 5, did not even touch it with the spinach in it. Ok, I have to say that my girl does not like healthy food for the moment. I made the banana bread and the nutella, and she did not even like this!! She didn’t even like the sweet potato brownies :-( Those kids are so used to refined food today that they do not appreciate home made food :-( But I must say that I love to do your recipes as they are easy even for a lousy cook as me :-) Thank you for your great blog. I have also ordered the book (Switzerland will be in March). Keep on going, Ella!!!

  • ellawoodward

    I am so pleased that the boys liked it at least! Hopefully you will find some recipes that your daughter likes too!

  • ellawoodward

    I am really sorry but I don’t use a slow cooker so I don’t know but I have heard lots of people that have made this in a slow cooker and that it works really well! x

    • Eleanor Wigmore

      Slow cookers lose hardly any moisture so don’t add extra water – it’ll be swimming by the end of the cooking.

  • ellawoodward

    Hi Carol,

    They just don’t agree with me too well – if they are not a problem for you then by all means add them in :)

    • Carol

      Thanks Ella, appreciate you coming back to me ! Looking forward to getting your book after Christmas! I wish you every good wish for the future! Carol

  • Vanessa

    Hi Ella love your blog. I just made this curry, I wasn’t expecting such a divine meal. Every mouthful was an explosion of flavour. Can’t wait to cook more of your recipes and get your book when its available in Australia :)

  • anemone153

    Hi Ella,
    how can I get your book in Germany? I desperately want one, too!

  • ellawoodward

    I am so happy you loved it! x

  • ellawoodward

    The book will be available in English to by in Germany at the beginning of next year, or you can buy online. I’m hoping there will be a german translation too x

  • Lisa Clark

    Love this recipe and have the book on order :) Any idea how long this recipe would last in airtight containers in the fridge? I made a batch to help me get over the flu but I’d hate to end up more poorly! Not sure with the coconut milk x

  • nikki

    This is amazing. I’ve made it once before and I’m making it again today. Thanks for the delicious and healthy recipe :)

  • Erin O’Neill

    This dish is fantastic! Perfectly easy dish to make on an icy, cold evening. Have lots of leftovers for 2 more dinners for 3 and 3 individual lunch entrees to take to work. Just what my family needs after 2 weeks of Christmas holidays.

  • Kyla

    I would like to make the warm winter curry tonight but am not sure on the amount for the ‘tins’ of tomato and the ‘tin’ size for the coconut milk?? are the tin sizes 400 or 800 ml each?
    Thanks so much. Excited to make it Kyla

  • ellawoodward

    They are just regular 400 ml tins

  • ellawoodward

    It should last around 5 days x

  • ellawoodward

    It should last around 5 days x

  • Guest

    Hi Ella

    Should I just add the Tamari to brown rice once its cooked or during the cooking? (sorry not used it before!)



  • ellawoodward

    I like to add it to the water to cook with it x

  • Meihh1

    Hi Ella,
    Is there anything you can recommend as a substitute for coconut milk? I am allergic to nuts and coconut and so many recipes I stumble across look delicious until I see coconut milk in the ingredients and realise I won’t be able to make them.

  • ellawoodward

    You could try using oat milk – it’s a great nut milk alternative! X

  • Hayley

    Hi Ella, I can’t wait to try this recipe! I’ve just pre-ordered your book from Amazon too! Would the left overs be suitable fo freezing? x

  • Lia Edwards

    Hi Ella, love your blog. Very inspiring. Made the sweet potato brownies today which my two year old went crazy for (as did I). Just wondering about canned tomatoes and coconut milk – I stopped buying those in cans when I found out the cans are usually lined with plastic that contains BPA which is particularly absorbed into tomatoes because of the acid in tomatoes and into coconut milk because of the high fat content. Do you know about this issue and can you recommend non BPA brands (seems pointless to make nutricious food if the packaging it comes in is a cancer risk). Also what’s your view on the amount of saturated fat in coconut milk? Is it a good fat nevertheless? Thank you.

  • ellawoodward

    Hi Hayley, so excited that you’ve ordered the book! Yes you can freeze the leftovers. Hope you enjoy the recipe! X

  • ellawoodward

    Hi Lia, I don’t know any BPA free brands. You could have a look in your local health food store. Coconut milk contains essential fats which your body requires. X

    • Lia Edwards

      Thanks Ella. It is worth looking into as cancer-causing BPA in canned foods negates all the good of the nutritious food you write about. I would love to see well-known chefs force this change on the food industry – it has already been banned from baby’s bottles. ps tried your courgette “pasta” with avocado pesto, delicious and a big hit with my husband! Best regards, Lia

    • BeverlyHillsFarms

      You can sometimes find tomato products in tetra packs. In the US Muir Glen Organics has BPA-free canned tomatoes and Eden organics has Bpa-free beans and Trader Joe’s is almost all BPA-free. I’m not sure if you can get any of those brands in the UK though. I wrote an article on it a while back if you’re interested… http://beverlyhillsfarms.com/2012/08/09/what-to-do-about-bpas/ Congrats on the book!!

  • ellawoodward

    Hi Lia, I know it is a big issue but I am glad that people are becoming more aware of it. So glad you loved the pasta! X

  • Ashley M.

    Hello Ella,
    I have access to fresh, raw, organic coconut milk from Juice Press in NYC. Is it alright to use that instead of the tins of coconut milk? If so, I just need to know the exact measurement of the amount of coconut milk that you use in this recipe. Also, do you know what size tin/amount of tomatoes I should put in? Are fresh tomatoes okay to use too? Thanks Ella! x
    P.S. I have to stay away from spinach at the moment, is there another green veg that you like to use in this dish?

  • Brecon

    I must admit I have not heard of you before , well not until today when I read an article about you in the Mail online. I immediately logged on to your website found the for Winter Warming Curry and thought that’s it! That’s today’s lunch. (Had to run out for some spinach) I’m not being big headed or anything 😉 but the meal was delicious. This is my first of many dishes that I intend to cook from your recipes. Thank you. Happy you are keeping well.

  • ellawoodward

    Hi Ashley,
    As long as it is coconut milk not coconut water it will work fine. The tins are 400ml each. For the tomatoes, the tins are 400g.
    You could use kale perhaps?
    Ella x

  • Louise

    Just made this curry……soo good it was also good to have a ‘feeds 6′ which actually does, if not more, usually for me when I make food it never goes as far as they say which has made me feel greedy, this one actually does what it says on the tin! Thanks Ella, it was delish.

  • Nicola Gourley

    I’ve just made this and it is AMAZING!!! Can’t wait for the cookbook to arrive :-)

  • jollyboatman .

    Heard you today on Steve Wright. This is my kind of food!

    Book will be ordered tonight.

  • Katrina

    I made this over quinoa to increase the protein levels. That’s the only change I made.
    I had such high hopes for this, and thought it was the stepping stone to convince my husband to have meatless dinners. He really did try, but couldn’t finish his bowl. It just didn’t have any flavor. I added pepper, curry powder, and ground ginger to what was leftover in the pot, but he still couldn’t eat it. He ended up making a peanut butter sandwich instead.

  • Sarah Noat

    Ella, I just made this, and both myself and my husband thought it was just lovely. The delicate taste of the coconut water, the lovely veg, the spices, everything works together to make a delicious (and morish – I had to have seconds!) dish. There are leftovers for today : can’t wait for lunchtime, but in the meantime, I am going to go and try one of your porridge recipes. Thank you sooo much, Ella. I normally eat healthy, but my healthy can sometimes be boring and repetitive (which means falling off the wagon on a regular basis!). I just know your recipes are what will keep me on track, so thank you.

  • ellawoodward

    Hi Katrina, I’m really sorry you didn’t enjoy it. I personally love it but it’s all down to personal taste. Perhaps it was spices that you used. Have a lovely weekend. X

  • Steve

    I loved this dish!! My daughter goes back and forth between vegatarianism and veganism and as a 52 year old lifetime meat eater it is hard to find recipes we can both enjoy. It had the two main things I look for in a recipe. It was easy and flavourful! Thanks Ella from Canada! Hopefully your book will be on sale in our country. We need lots of warming winter recipes! (You are gorgeous btw!).

  • Caroline Ekins

    Hi Ella, can you freeze the leftovers? Looking forward to trying out this recipe. Caroline x

  • Anna

    Is there any particular reason why you let this cook for a whole hour? Does it make it more nutricious or is it about letting the spices and flavour develop? I never cook my vegetables for long. I am so looking forward to making this!

  • Marion

    Ella, this is the second of your recipes where the amount of coconut milk has totally overwhelmed – and quite frankly ruined – the dish. I have now cancelled my order of your cookbook because I am very doubtful that you actually cook these recipes before posting them.

    • Sarah Noat

      Hum, Marion, that’s a bit harsh ! I’m quite sure Ella does cook those recipes herself, and the amount of praise you can read in the comments will show you that most people who tried it loved it. So, maybe you didn’t like it, and decided to cancel your book order, but there’s no need to be mean about Ella’s cooking skills.

      • Joanna Simpson

        Well said!

  • Marion

    Far too much coconut milk, absolutely ruined the dish. Have you definitely tried out these recipes Ella?

    • Rebecca

      Hi Marion, what size tins of coconut milk did you use, they should be the normal 400ml ones, not large ones & I use full fat, rather than the light version, which I imagine would make it too liquidy. My partner HATES coconut normally but LOVES this curry as the coconut taste isn’t strong at all . . . Thanks for an amazing recipe Ella, it’s become a regular in our house! :-)

  • ellawoodward

    Hi Caroline, yes you can freeze the leftovers. Hope you love it! X

  • ellawoodward

    Hi Caroline, yes you can freeze the leftovers. Hope you love it! X

  • ellawoodward

    Hi Marion, this is one of my favourite recipes, I make it most weeks. I’m sorry that you didn’t like it. X

  • ellawoodward

    Hi Anna, the vegetables will be on a low heat simmering for about an hour which really brings out the delicious flavours! Hope you love it! X

    • Anna

      Thanks for answering! Made it and loved it! X

  • Anna

    Everyone’s taste is different. I always adjust recepies for my own taste. Just a suggestion…

  • Carol 21

    Made this tonight, very yummy and lots left over to freeze :-)

  • Joanna Simpson

    Hi Ella
    What are your thoughts on tinned foods? I read somewhere that we should avoid tinned foods because of the mercury from the metal getting into the food.
    Joanna xxx

    • ellawoodward

      Hi Joanna, this isn’t something that I know too much about. However I make sure that when I am buying tinned food, I always buy organic products without any preservatives. Have a lovely evening. X

      • Joanna Simpson

        Thanks for replying Ella! I can’t wait for your book to arrive!, it’s on order! And incidentally, you’re not wrong about coconut oil! Xx

  • Joanna Simpson

    I’m sure that the publishers wouldn’t go ahead with this book if the recipes weren’t tried and tested.

  • Dorothy Darius

    I made warm winter curry tonight even though it was a very warm day here in Texas. We all loved it and have lots of leftovers for tomorrow!

  • Luana

    Hi Ella,
    May I ask what is the difference between the UK and US version of the book….is it essentially only the measurements and soft cover?
    Thanks and great blog!!

    • ellawoodward

      Hi Luana, yes they are pretty much the only differences, other than that, it’s all the same content! Have a lovely evening. X

  • EnglishmaninAsia

    I have to honestly say this recipe really doesn’t work. The coconut milk is totally over-whelmed by the spices. Three teaspoons each of Tumeric and Cumin is far too much spice and it’s beyond me how some have commented on the ‘delicacy’ of this recipe. Using Coconut milk, with Tumeric and Cumin is also an odd juxtaposition of Indian Sub-continent and South-East Asian ingredients, that just doesn’t work. Overall, the dish tasted like an over-spiced Chill Con Carne. Like others have commented, the ‘Curry’ is very watery and needs a considerable amount of cooking down. To be blunt, the ‘thrown together’ nature of this recipe, along with the tinned ingredients, reminded me of something I would have made as a Student.

    I’d also add to the comments on using tinned ingredients. Most tins are lined with BPA Plastic, about which there are significant health concerns. What’s more, tinned food has far less nutritional value than fresh ingredients, as certain vitamins are destroyed in the tinning process. While I appreciate some of your readers might not be able to afford fresh ingredients, given this Blog is supposed to encourage healthy eating, I’m surprised to see tinned ingredients being used. While I wish you luck in your endeavours Ella, I suggest you employ a nutritionist, along-side your PR people and agents.

  • ellawoodward

    Hi, I’m really sorry to hear that the curry didn’t turn out the way you hoped! This is one of my favourite winter dishes and I personally love it! If you prefer, you could lessen the spice next time! Have a lovely day! X

    • LittleFox2000

      I actually wonder about the thin or thickness of the coconut milk…I’ve had very mixed experiences with different brands.

      Ella – I realise you try not to put brand names out there, but some of these products result in very different outcomes. Just a thought

    • EnglishmaninAsia

      Thanks, but we wont be making it again. Neither me, nor my wife enjoyed it. The taste wasnt to our liking. Tumeric is a bitter spice and should be used sparingly.

      • Victoria S

        I’ve had a similar experience…without wanting to sound negative, I have made a couple of the sweet recipes and did not like them at all (the choc chia cookies and sweet potato brownies)…I have made quite a lot of raw or cooked ‘clean’ deserts that tasted great but these were not good at all.

        • Catherine

          I guess people just have different taste buds, I adore the brownies and am going to try this curry tonight! (Sounds so yummy!)

  • LittleFox2000

    Hi Ella,

    I decided to give this a try tonight, but I made a few changes…I had no soaked or tinned beans. But I had left over cauliflower and mushrooms and so substituted. After this, I still found the curry quite bland, so added some hot madras curry powder (3 tbsp). Super nice!!! I will defo try the original recipe though, as my version is lacking in protein, but I’m happy with my throw together supper thanks to your recipe. :)

    LF x

  • Emily Meath

    crazy that i was walking home from work tonight and thought to myself ‘i need an easy vegan curry recipe immediately!’ – had such a craving! so happy I stumbled upon your blog! also total aside, I’m dying to know what your lip color is in the photo above. is there a particular brand/shade that you rely on? thanks so much!

  • ellawoodward

    Hi Emily, really hope you love the recipe! I’m actually not wearing anything on my lips, I just like to use a natural lip balm from time to time. Have a lovely weekend! X

  • Rainey

    I have just made this recipe :-). But I halved the coconut milk, tomatoes and beans. I used a half to 2 thirds of everything else. I also added a couple of heaped dessert spoons of curry powder. I also used black beans instead, simply because I had these to hand, although not sure that would make much difference. I added a large leek too.

    Verdict : really delicious. I’ve just had one taste and my tongue is still reeling!!

    I think using a very good quality coconut milk is important though. My curry sauce is thick and the coconut comes through beautifully. Cannot wait to have this for my tea tonight!!! Thank you Ella :-)

  • lisa valencia

    i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn’t par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk ( fresh ) it really is so good, i served it with black quinoa, I’ve also just received your book, can’t wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x

  • neville

    Trying this tonight. I always find it funny how people change ingredients and quantities, surely that’s not the same dish. LOL

  • Samantha Jayne

    this looks amazing.Your book arrived yesterday too!! ordered it after listening to your RADIO 5 interview two days ago!

  • Eugenie.sharp

    I ordered and received my book on Saturday and have been using/varying your recipes to our tastes. My partner was diagnosed with M.E. a couple of years ago and we have been trying our best to make wholesome meals in an attempt to boost his energy levels. Since Saturday we have eaten mainly vegan style meals and we have both been pleasantly surprised. My partner returned home yesterday and carried on working at the dining room table, still chatting away. This would normally not happen any more. He is usually slumped on an armchair nearly asleep! I normally feel uncomfortable and bloated after meals but over the last few days have felt much better. All I can put it down to is changing our eating habits. We had a treat tonight and ordered pizza. Now as I’m sat here, I feel bloated and sick!! Some treat that turned out to be. I’m on holiday now and I’ll be spending a good few hours in the kitchen cooking, and reading your recipes. Your story is truly inspiring and I’m so pleased you found a way to control your health. I’m really hoping this will help my better half and restore him to his usual self. Huge thanks to you, and all the best for the future xx

    • ellawoodward

      Hi Eugenie, I am so happy to hear that you and your partner are feeling the benefits from a plant-based diet! Keep up your healthy journey and have a lovely holiday! X

  • Katy

    Hi Ella, just wondering what your thoughts are on adding meat / fish to this dish? I know you don’t really eat meat but I just wondered if you felt it would be something okay to add in?

  • ellawoodward

    Hi Eugenie, I am so happy to hear that you and your partner are feeling the benefits from a plant-based diet! Keep up your healthy journey and have a lovely holiday! X

  • ellawoodward

    Hi Katy, You can add fish or meat to the recipes if you like! I eat a plant-based diet as this is what makes me feel my best but everyone is different and has different requirements. X

  • Luna Finula

    Hi Ella, firstly congrats on your book! I can’t wait to purchase a copy. I’m from St.Andrews so was really excited when I found your blog last year. I just tried this recipe tonight and it is sooooo amazingly delicious! I live in China and this is the perfect meal for this cold, winter night. Thank you so much for all your healthy food inspiration! You’re awesome! xxxx

  • roberta hillier

    Ella do you have a recipe for pancakes without eggs? and what can substitute coconut milk in curry? I am allergic to it, after chemio my metabolism got mixed up….lot’s of things that can’t eat anymore, help!

  • ellawoodward

    Hi Roberta, there are pancake recipes on the breakfast section on blog which are all egg-free. You could try using cashew milk instead. Hope you love it! X

  • Michelle Harris

    hi cannot wait to cook this tomorrow, however if i change the white pots to sweet potatoes shall i just add them in as i dont think they will need extra cooking?

  • ellawoodward

    You could cook the sweet potatoes slightly beforehand to make them softer! Have a lovely day x

  • Jime

    Hi Ella, what kind of potatoes do you use? You said in your recipe “small potatoes” but I’m not sure which ones are those. Thank you :)

  • ellawoodward

    You could use new potatoes! X

  • Annie

    Hi just bought the book and so excited to be making this today. Do you think it would work in a slow cooker?

    • ellawoodward

      Hi Annie. I’ve not tried it in a slow cooker but you could always try! Have a lovely day, Ella x

      • Annie

        Thanks Ella, I will give it a go and report back.loving your work am so impressed and inspired by it all. Have been recommending your book to everyone. Have a lovely day I’m just of to source some Medjool dates x

  • Leane

    Hi Ella just wondering if it has to be a certain type of coconut milk? Are some better than others? So excited to read this book!! Leane x

    • ellawoodward

      Hi Leane, I would recommend organic coconut milk as some brands tend to add additives. Biona or Rude Health are great brands to try! Hope you love the book! X

  • Margaret

    Hi, Ella, congratulations on the new cookbook, have had it on order with Amazon since reading an article with some of your recipes in the Telegraph magazine, or maybe Stella, last year. Am enjoying working my way through the recipes. Didn’t see your blog before, but came on here this evening hoping that maybe your recipe for Cauliflower and Potato Curry was on here. Went to measure out the spices for this tonight from the book, and the quantities seemed a bit big, at a tablespoon each. Wondered if it might be a misprint for teaspoons? Have made it with teaspoons anyway, thinking it would be a nice veggie stew even if less spice than intended, but difficult to rescue the other way round. Bubbling away on the stove as I write…

  • ellawoodward

    Hi Margaret, so glad you love the recipes. The recipe is meant to say tablespoons as it serves 4 people. If you think this will be too much for you, using teaspoons is absolutely fine. Hope you enjoy the book! X

  • Laura

    Halved the recipe and added cayenne pepper. It was wonderful!

  • Michael

    Hi Ella, just had your winter warming curry, delicious! I must confess I ran low on carrots due to the grandchildren ‘borrowing’ them to make snowman noses for the character from ‘Frozen’ so I put a celeriac in. It worked quite well.

  • Donna Jones

    Tried this curry last night for the first time. I served it to my in-laws and it was a huge hit. It’s delicious!!! I want to make it again for today!!
    Thank you for these inspiring recipes!!!!

  • Marianne Pilolli

    Amazing!! I sautéed some garlic, shallot and fresh ginger in a tiny bit of olive oil before I added in the rest of the ingredients. I think it upped the flavor. I also put in some curry powder, which is a mix of turmeric, cumin, coriander and some other spices.

  • TSolomons

    Hi Ella,
    I’m quite new to following a plant-based/whole-food diet, but just wanted to first thank you for making this lifestyle choice so accessible!
    I’m trying to get to grips with the technicalities behind grains and legumes etc (I find it easier to follow something if I actually understand it!). I’ve noticed that cous-cous is never used in your recipes, whilst quinoa, brown rice and chickpeas are. What is it about cous-cous that means it shouldn’t be incorporated into a plant-based/whole food diet. Thank you so much!

  • ellawoodward

    Hi, I don’t use cous cous as it contains gluten and I don’t eat gluten in my diet. I find quinoa is pretty similar to cous cous and is so delicious and nutritious. Hope you love the recipes! X

  • Aimee Twist

    Hi Ella, onions, garlic and ginger are usually the base of all traditional curries. I’ve noticed you don’t use onions in your recipes, is there any particular reason for that? X

    • ellawoodward

      Hi Aimee, I personally find onions difficult to digest but you can always add them in if you prefer. Have a lovely day! Ella x

  • http://authorwillowfay.weebly.com/ Stacey Somerville

    Made this tonight, It was delicious! Kids wolfed it down,too :)

  • bernie

    Hi Ella I only have butter beans on hand (forgot the cannellini ones) how do you think it would be to use these instead?

    • ellawoodward

      Hi Bernie, yes I imagine butter beans would work well too! Hope you love it x

  • Catherine

    Hi ella! Can you freeze this, to make it keep longer?? Xx

    • ellawoodward

      Hi Catherine, yes the curry freezes well! X

  • Kerrie McBride

    Any suggestions of what I can sub for the tomatoes in the recipe? My face peels and burns if I eat them.

    • ellawoodward

      Hi Kerrie, I’m so sorry but sadly there isn’t a good enough substitute for chopped tomatoes in this recipe. They are vital for the flavour and consistency. Hope you can enjoy many other of the recipes! X

  • Mark86

    Hi ella, I just wondered if I ccab prevent my coconut milk from splitting? I made your Thai curry from your cookbook.

    • ellawoodward

      Sadly the the coconut milk always tends to separate when it’s in a tin as it’s difficult to buy it fresh in the UK. Hope you loved the curry! X

  • ellawoodward

    The book will be translated in Germany in the coming months, I will post about it on my social media once it’s been published! X

  • ellawoodward

    Hi Toma, the coconut milk is much thicker than coconut water so it gives the creamiest texture and flavour. I really recommend trying it with the coconut milk next time but I’m so happy it still turned out delicious! X

  • laurel

    Are there any alternatives to coconut milk? Can any nut milk + thickener work or is coconut essential to the taste of the curry? Thank you

    • ellawoodward

      Coconut really works well in this recipe. I haven’t tried another plant-based milk for the curry before but you could try using almond milk instead however I am not too sure how it would turn out. Hope it’s still delicious! X

  • ellawoodward

    I am so happy to hear that you’re enjoying this curry and hope you get to enjoy more of the recipes too! Have a lovely day and keep up your healthy journey x

  • ellawoodward

    I used two 400g tins of chopped tomatoes x

  • ellawoodward

    So sorry but I don’t have the measurements for 1 serving for this curry but I would just divide it all by 6. Hope you love it x

  • ellawoodward

    Hi Jeany, there isn’t a particular brand which I use. I usually buy organic short grain brown rice which I love x

  • Lilay Lou

    Hi Ella! I was wondering – is there anything you can think of to replace the coconut milk with? Even a non-vegan option would do. It’s just that coconut milk isn’t very available where I am… Thanks!

    • ellawoodward

      Hi Lilay, you could try using almond milk, cashew milk, or even oat milk. There are some really simple recipes for these in my book! I haven’t tried them myself for this recipe but I imagine they would work, however the flavour may come out slightly different. Hope you love it! X

  • Marianne

    Lot of thanks from France ! I’ve just discovered your blog, what a revelation ! This curry and the oats & dates bars are my first realization, it’s just fabulous !

  • Wanette

    No difference but I usually fined that the tetrapak type container of coconut milk has better nutritional value. You can get them at Auchan, in the Asian food aisle. Hope this helps :-)

  • Meg

    Made this for lunch and it was lovely! Cut the ingredients in half, added paneer cheese and some more chilli flakes to give it a kick. Thanks Ella x

  • Stacey walker

    Hi Ella, I have just made this for dinner. Its delicious thanks. I used 1/2 the quantity of spices, as it’s for my young kids as well. I also added the carrot and potato cubes raw, and it seems to have worked well. Thanks again.

    • ellawoodward

      So happy you enjoyed it! X

  • ellawoodward

    Hi Kayla, I haven’t come across this before. It’s best not to keep on reheating veggies to preserve as much nutrients as possible but if you have leftovers of this I would definitely reheat it lightly x

  • ellawoodward

    You could try using chickpeas instead! X

  • MP

    I made two large pots of this and froze 18 portions for the upcoming winter months here in Philadelphia! It is truly delicious! Thanks so much, Ella!

  • ellawoodward

    It doesn’t matter whether it is boxed or tinned, I just like to check the ingredients and make sure there are no nasty additives

  • ellawoodward

    Great suggestion, thanks Yasmeen :)