One-Pan Swede Coconut Curry

A vibrant veggie curry, made with earthy swede, curry paste, beans and creamy coconut milk. Delicious topped with fresh herbs and lime juice for the ultimate feast.


  • No parsley? Use coriander instead. 
  • No green curry paste? Use any curry paste you have on hand. 
  • No cannellini beans? Try with chickpeas or butter beans instead. 
  • No ground turmeric? Use curry powder instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


350 g Swede (peeled and cut into small chunks)

2 tbsp Olive oil

1 Onion (finely chopped )

2 Garlic cloves (finely chopped )

1 tbsp Ginger (grated )

1 tsp Thai green curry paste

1 tsp Ground turmeric

200 g can cannellini beans

400 ml Can coconut milk

200 ml Can chopped tomatoes

150 g Spinach

2 tbsp Parsley (chopped )

1 Lime


  1. Heat the olive into a large frying pan over a medium heat. Add the swede and cook for 4-5 minutes until a little colouring appears. 
  2. Add the onion, garlic, and ginger. Mix well and cook for 5 minutes.
  3. Add the curry paste, turmeric, coconut milk, beans and chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the swede is fully cooked. 
  4. Add the spinach, give everything a good stir and turn off the heat. Season to taste with salt and pepper. 
  5. To serve, divide into bowls and top with lime juice and parsley. Enjoy! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.