Chilli coconut curry mussels

Mussels have little impact on surrounding ecosystems, are a sustainable protein, and are a rich source of omega-3 fatty acids. Not only that, they are juicy, tender and taste of the sea. The addition of turmeric and other ground spices give the curry its beautiful golden hue.

Brimming with nutrition and flavour!

Looking for something new to try/cook up this weekend?

Mussels take no time to cook – which makes this meal a go-to for a quick whip up (+ looks bloody fantastic!).

I like to serve this curry up with steamed brown rice and fresh herbs.


Serves 4

1kg certified organic mussels
1/2 diced red onion
1 tsp grated ginger
2-3 cloves diced garlic
1 & 1/2 tsp ground cumin
1 & 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli flakes
400g organic diced tomatoes
400g organic coconut milk
1 cup organic veggie stock

fresh coriander
fennel fronds


Sauté the onion in a wok – with a splash of evoo, over a medium heat until translucent.

Stir in the ginger and garlic and continue to sauté for 30 secs or so. Throw in all of the ground spices and chilli flakes (you can add more if you like it spicy). Stir and cook until fragrant.

Add the chopped tomatoes and stock to the wok and stir. Simmer for around 20 mins until the mixture reduces and becomes thicker.

Add the coconut milk and drained mussels and stir. I like to reserve a couple of tablespoons of the sea water, to add to the curry for that extra sea saltiness.

Cover and cook for 6-8 mins, or until the mussels open up. Not all of them will.

Serve immediately with steamed rice, scatter with fresh coriander, fresh chilli and fennel fronds.

Sweet potato, cannellini & kale curry

Curry, is a high priority staple in my house. I always cook it mild (as hubby doesn’t enjoy it too hot) and then add dried chilli flakes to spice it up!

There are so many options when it comes to curry…the base of this sauce can be utilised with other combinations – such as; chickpeas or butterbeans, pumpkin, potato or cauliflower and spinach or silver beet. The best, when you are trying to utilise veggies already on hand in the fridge. That, I find, is when I am most creative.

This curry is also fantastic slow cooked for around 3-4 hours.


1 tbsp ghee
1 tsp cumin seeds
1/2 red onion diced
2 cloves garlic finely diced
1/2 inch ginger grated
1/2 tsp ground cumin
1 tsp coriander ground
1/2 tsp garam masala
1 tsp turmeric
1/4 tsp cinnamon
pinch black pepper ground
chilli powder (to taste)
200g organic chopped tomatoes
200g cooked cannellini beans
1 large sweet potato (peeled & cubed)
1/2 cup filtered water
4 pieces kale torn into pieces
1 tbsp diced coriander stems
fresh coriander leaves
1/4 cup raw almonds
200g organic coconut cream
sea salt
plain, full fat yoghurt

steamed brown rice


Heat the ghee in a frypan over a medium heat. Add the cumin seeds and cook until fragrant.

Add the onion, garlic and ginger and cook until translucent.

Add the spices to the frypan and cook until dark and pungent. Add the tomatoes, coriander stems and water, reduce the heat and cover. Allow the sauce to cook and reduce a little.

Add the cubes of sweet potato and the coconut cream and cover. Cook for around 30 minutes or until the sweet potato is just cooked.

Add the cannellini beans and kale and season with sea salt.

Allow the curry to simmer for 15 minutes or until the desired consistency.

Scatter with fresh coriander leaves and almonds.

Serve in bowls with steamed brown rice, papadums and a dollop of yoghurt.