Vegan recipe

Vegan Coconut Curry With Tandoori Bites

Prep 7 mins
Cook 20 mins
Serves 2

Silky smooth and a little spicy! A fragrant coconut curry sauce with fresh vegetables, herbs and spices to complement our warming curry and chilli Tandoori Bites. Serve with a generous helping of basmati rice and a sprinkling of coriander for complete perfection.

Tandoori Bites Find out more


2 x packs of Cauldron Tandoori Bites
150g mangetout
1 red pepper, cut into large bite-sized pieces
150g spinach leaves (fresh or frozen)

For the curry:
400ml tin full fat coconut milk
400g passata (sub for 400g tin of chopped tomatoes)
4 cloves garlic, minced
Thumb-sized piece of ginger, minced
1 red onion, finely diced
1 tsp mustard seeds
1 tbsp cumin powder
1 tsp turmeric powder
2 dried birds eye chillies (optional)
1/2 tsp cinnamon
generous pinch salt & pepper to season

400g basmati rice (if serving for four)

To garnish:
A sprinkling of coriander


  1. Start by adding a glug of olive oil or coconut oil to a pan and add the chopped ginger and onion, fry for around 4 minutes
  2. If cooking with rice, bring the pot of basmati to boil (you want the water only an inch above the level of the rice)
  3. Add in the minced garlic and fry for around a minute or two before adding the chopped pepper, mustard seeds and birdseye chillies
  4. After a minute or two, add the coconut milk, passata (or tinned tomatoes), along with all of the dried spices and leave to slowly simmer for around 10 minutes
  5. For the last 2-3 minutes of cooking time, add the mangetout, spinach and Cauldron Tandoori Bites, pop a lid on and leave
  6. Serve up with the fluffy basmati rice & enjoy with freshly chopped coriander

Chef's tip

If you like extra sauce to serve with the rice, adding another 200ml full fat coconut milk with around 100ml boiling water will help create more sauce.