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Recipe: Vegan Coconut Curry

A deliciously moreish, easy-to-cook Yellow Coconut Curry inspired by the botanicals found in the the award-winning gins at Distillery Botanica? Yes please.

Our head chef Brooke Ng and owner Heaven Leigh took a roadtrip north to the NSW Central Coast to visit the award-winning Distillery Botanica for a gin tasting with herbalist and master distiller Philip Moore.

Inspired by the botanicals Philip and his team use in their gins, Heaven and Brooke decided to create a special Vegan Yellow Coconut Curry among the fragrant gardens of the distillery.

Take a look at the tutorial above on how to cook this deliciously warming curry step-by-step, with the full recipe below.


Curry paste

1 bunch coriander stalks

1 tsp coriander

1 tsp cumin seeds

6 kaffir lime leaves

3 stalks lemongrass (white part only)

6” ginger

5 dried chillies (red)

6” fresh turmeric

1 cup olive oil

1 tbs olive oil


¼ cauliflower

1 zucchini

100g green beans

1 large potato

1 ½ cup Kara coconut cream

1 tbs vegetable oil

2 cups water salt to taste


1. Roughly chop turmeric, coriander stalk, lemongrass stalk, ginger, kaffir lime leaf, add 1 cup of olive oil, place into the blender and blend well until paste.

2. Heat on high heat, add drop of olive oil, so paste won’t stick, and add curry paste.

3. Turn down to medium heat, and stir continuously for 5-10 minutes, or until oil separates. Set to the side.

4. Cut all vegetables into same bite size pieces.

5. In separate pan, put 1tbs olive oil on high heat, add in all vegetables and pan fry for 1-2 minutes or until lightly brown.

6. Add curry paste to vegetables, add water and coconut cream, and mix well. Add a little more or a little less water depending on if you want a thicker curry.

7. Gently stir and cook until vegetables are cooked, add salt and palm sugar to taste.

8. Serve with rice and garnish with coconut flakes and fresh chilli.


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