Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a good glug of olive oil in a non-stick pan over medium heat.
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For
3
M
I
1
White onion, diced
1/2
thumb
Fresh ginger, grated
4
cloves
Garlic, minced
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Per Serving
Calories
727kcal
Fat
33g
Carbs
76g
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🍽️ Great served with quinoa, rice (and) or naan bread. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Gabi S
16 days ago
I love how quick this curry recipe is! I realised I had no coconut milk too late in the making, so added some spoons of coconut yoghurt instead! I don’t know how different it tastes from the original recipe, but I quite like it! I had it with basmati rice, kale, chutney, and cashews for crunchiness ❤️
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Gigi
14 days ago
Love a good kitchen pivot! The yoghurt version is probably quite similar to the original, just a little bit thicker and extra lush. Adding chutney and cashews sounds like an absolute dream 💚
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V
Viktoria K
2 months ago
Hi there! Will make this recipe for dinner and I was wondering where we can find the high protein flatbread you mentioned on the video?
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P
Patricia
2 months ago
My first time trying the app and a Gigi recipe. I wanted to use what I had in my pantry, so, with the help of AI (which was more useful than what I expected!) I replaced it with lentils, and also was able to substitute other ingredients. My first curry ever and I’m super excited!! ❤️
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Gigi
2 months ago
Hi Patricia, I’m so happy it was a success! Glad you found Ask Gigi helpful too ♥️
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J
Jackie M
2 months ago
Should we slightly mash the sweet potato or is that just an indicator of tenderness
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Gigi
2 months ago
Hi Jackie, it’s just an indicator of tenderness. However you can mash some of the sweet potato if you like, it’ll result in a more creamy, thicker curry :)
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H
Holly S
3 months ago
Loved this! Just made it today and it turned out great. I made a few tweaks. I doubled the garlic and all the seasonings because I like a more vibrant flavour. I also think I made cut my sweet potato pieces too big. They were in about 1/2 to 1 inch cubes so I ended up using my hand immersion blender to smooth out the sauce a bit while still leaving some chunks before I added the chick peas and coconut milk. Would recommend!!!
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Gigi
3 months ago
Great save by blending the sauce to get the right texture! The photo looks great so well done!!❤️❤️
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Iva
3 months ago
I didn't have tomatoes so I put zucchini and miso paste instead of nutritional yeast. Also added home made pasata with minced vegetables. It was delicious❤️.
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Gigi
3 months ago
Big time kudos for the substitutions - super creative! Glad it turned out great! xx
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Alexandra G
3 months ago
Really yummy, Indian pickles goes great with it 🥰
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Gigi
3 months ago
Yummy addition!! 😍
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Tommie Jo B
3 months ago
So good! Didn’t have fenugreek, but perf without too.
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M
MARY ELLEN W
4 months ago
Yummy ! I did add a big dollop of thai red curry paste...I needed more flavor. I used pumpkin and sweet potato and served with bulgur.
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Gigi
4 months ago
Sounds delicious! Thai red curry paste is a great way to boost the flavour.😋
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Solange
4 months ago
Used passata, resulted in too much water, so took the lid off to let the water evaporate and took half the coconut cream. Added 3 large shitakes in the end. Love it 😍
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Solange
4 months ago
.
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Gigi
4 months ago
This looks amazing, Solange ♥️ enjoy xx
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Janine
4 months ago
I made this curry, doesn't look near as pretty as Gigi's!!! I changed it up a little using black beans instead of chickpeas (didn't have any) and put some silverbeet in because we have an abundance in the garden so it gets put in EVERYTHING! Yummy curry!
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Gigi
4 months ago
That’s lovely Janine! Love the swaps too :)
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Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a good glug of olive oil in a non-stick pan over medium heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
1
White onion, diced
1/2
thumb
Fresh ginger, grated
4
cloves
Garlic, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
727kcal
Fat
33g
Carbs
76g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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🍽️ Great served with quinoa, rice (and) or naan bread. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
Gabi S
16 days ago
I love how quick this curry recipe is! I realised I had no coconut milk too late in the making, so added some spoons of coconut yoghurt instead! I don’t know how different it tastes from the original recipe, but I quite like it! I had it with basmati rice, kale, chutney, and cashews for crunchiness ❤️
Like
Reply
Cancel
Gigi
14 days ago
Love a good kitchen pivot! The yoghurt version is probably quite similar to the original, just a little bit thicker and extra lush. Adding chutney and cashews sounds like an absolute dream 💚
Like
Reply
Cancel
V
Viktoria K
2 months ago
Hi there! Will make this recipe for dinner and I was wondering where we can find the high protein flatbread you mentioned on the video?
Like
Reply
Cancel
P
Patricia
2 months ago
My first time trying the app and a Gigi recipe. I wanted to use what I had in my pantry, so, with the help of AI (which was more useful than what I expected!) I replaced it with lentils, and also was able to substitute other ingredients. My first curry ever and I’m super excited!! ❤️
Like
Reply
Cancel
Gigi
2 months ago
Hi Patricia, I’m so happy it was a success! Glad you found Ask Gigi helpful too ♥️
Like
Reply
Cancel
J
Jackie M
2 months ago
Should we slightly mash the sweet potato or is that just an indicator of tenderness
Like
Reply
Cancel
Gigi
2 months ago
Hi Jackie, it’s just an indicator of tenderness. However you can mash some of the sweet potato if you like, it’ll result in a more creamy, thicker curry :)
Like
Reply
Cancel
H
Holly S
3 months ago
Loved this! Just made it today and it turned out great. I made a few tweaks. I doubled the garlic and all the seasonings because I like a more vibrant flavour. I also think I made cut my sweet potato pieces too big. They were in about 1/2 to 1 inch cubes so I ended up using my hand immersion blender to smooth out the sauce a bit while still leaving some chunks before I added the chick peas and coconut milk. Would recommend!!!
Like
Reply
Cancel
Gigi
3 months ago
Great save by blending the sauce to get the right texture! The photo looks great so well done!!❤️❤️
Like
Reply
Cancel
Iva
3 months ago
I didn't have tomatoes so I put zucchini and miso paste instead of nutritional yeast. Also added home made pasata with minced vegetables. It was delicious❤️.
Like
Reply
Cancel
Gigi
3 months ago
Big time kudos for the substitutions - super creative! Glad it turned out great! xx
Like
Reply
Cancel
Alexandra G
3 months ago
Really yummy, Indian pickles goes great with it 🥰
Like
Reply
Cancel
Gigi
3 months ago
Yummy addition!! 😍
Like
Reply
Cancel
Tommie Jo B
3 months ago
So good! Didn’t have fenugreek, but perf without too.
Like
Reply
Cancel
M
MARY ELLEN W
4 months ago
Yummy ! I did add a big dollop of thai red curry paste...I needed more flavor. I used pumpkin and sweet potato and served with bulgur.
Like
Reply
Cancel
Gigi
4 months ago
Sounds delicious! Thai red curry paste is a great way to boost the flavour.😋
Like
Reply
Cancel
Solange
4 months ago
Used passata, resulted in too much water, so took the lid off to let the water evaporate and took half the coconut cream. Added 3 large shitakes in the end. Love it 😍
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Solange
4 months ago
.
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Gigi
4 months ago
This looks amazing, Solange ♥️ enjoy xx
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Janine
4 months ago
I made this curry, doesn't look near as pretty as Gigi's!!! I changed it up a little using black beans instead of chickpeas (didn't have any) and put some silverbeet in because we have an abundance in the garden so it gets put in EVERYTHING! Yummy curry!
Like
Reply
Cancel
Gigi
4 months ago
That’s lovely Janine! Love the swaps too :)
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