Mānuka Curry in a Hurry: On the Table in 20 Minutes Flat! 🍛✨
When you're running on fumes but still want something warm, nourishing, and a little bit fancy—this Mānuka Honey Vegetable Curry hits the spot. It’s quick. It’s comforting. And it’s packed with the kind of flavour that makes you look like you tried way harder than you did.
No chopping onions. No endless simmering. Just straight-up goodness in under 20 minutes.
Ingredients:
1 can (400g) coconut milk
2 tablespoons curry powder
1 tablespoon Mānuka honey (go sweeter if you like)
1 capsicum, chopped
1 courgette, chopped
1 sweet potato, peeled + cubed
1 small cauliflower, broken into florets
Optional: 1 can chickpeas or lentils, drained
Salt, to taste
Rice, cauliflower rice, or naan to serve
Instructions:
1. Cook the Veggies
Sauté your capsicum, courgette, sweet potato, and cauliflower in a splash of oil until just tender. (Steaming or roasting works too—use whatever’s fastest for you.)
2. Curry Time
In the same pan, pour in the coconut milk. Add curry powder. Stir it all up and let it simmer on medium-low for 5–10 minutes. You’ll see it thicken slightly and smell amazing.
3. Add the Extras
Toss in the chickpeas or lentils if you're using them. Stir through the Mānuka honey and a pinch of salt. Taste. Adjust. Done.
4. Serve + Flex
Spoon it over rice, tuck in some naan, or go low-carb with cauliflower rice. You do you.
Tips:
Add a splash of lime juice and fresh coriander to finish—it brightens everything.
Want it spicy? Add a pinch of chili flakes or a spoon of curry paste.
Try It & Share Your Creation!
We’d love to see your Manuka Honey Curry! Tag us in your cooking posts using #CookwithCountryFarmOrganics and share your healthy culinary creations with us. Happy cooking! 🍛💚
*Please be advised that product images are for illustrative purposes. Actual product packaging and labelling may vary due to ongoing product enhancements. Rest assured, the high-quality standards you expect remain consistent.
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