Food · Indian/Asian Cuisine · Uncategorized

Roasted Spice and Coconut Flour Stuffed Vegetable Curry

Roasted Spice and Coconut Flour Stuffed Vegetable Curry by Chinskitchen

Coconut flour? Yes coconut flour, since I tweeted this dish so many of you messaged me asking what is coconut flour and how is it used. Coconut flour is an alternative to wheat, in fact healthier than wheat and some other grains, it is high in fibre and protein and low in carbohydrates. It is delicious in both taste and texture and works really well in sweet and savoury dishes. So if you are looking for a nutty and creamy tasting dish without the addition of nuts or cream then this flour will surely satisfy your taste buds and senses. My inspiration for this recipe was #Capsicanacookoff challenge hosted by Ben at, this months cook off challenge was “Curry Dishes”. I thought to myself this is definitely a challenge to take part in because over the years I have been involved in so many conversations where people question what interesting foods can we prepare for  our vegetarian guests?. Being vegetarian the options are endless, there is that added beauty of concocting different recipes using a whole variety of ingredients with influences from around the world. So yes there are lots of interesting and mouth watering vegetarian dishes you can prepare. My maiden family’s stuffed vegetable curry recipe consisted of spices and chickpea flour stuffed in potatoes and onions to help the ingredients to bind, however, due to my husbands allergies to chick peas a lot of recipes have to be modified to suit his dietary needs. This recipe also allowed me to utilise the lovely fragrant spices kindly sent to me by Sanjay from Spice Kitchen  who hand pick their fine spices for quality. In this recipe the coconut flour was used as a substitute for chick pea flour and the spices were pan roasted and ground in a pestle and mortar, the aroma released from roasted cumin and coriander was phenomenal leaving a lingering scent in my house for the rest of that evening. Thank you Sanjay for sending me these delightful spices. I was extremely pleased that this dish won the cook off challenge. As promised here is the recipe, yes I fully appreciate it is laborious and time consuming but it is well worth it. Why not attempt this for your  Indian inspired Christmas eve menu?

Roasted Spice and Coconut Flour Stuffed Vegetable Curry
Serves: 6
Preparation time: 30-40 minutes
Cooking time:approx 65 minutes


For the stuffing:

150g Coconut flour
1 Tbsp Salt or to taste
1 Tsp Red chilli powder
1 Tsp Roasted Cumin seeds
1 Tsp Ajwain seeds
1/2 Tsp Sugar
1 Tbsp Crushed garlic
1 Tbsp Crushed ginger
Handful of chopped fresh coriander leaves
3 Tbsp mixed ground cumin and coriander- in a pan roast equal amounts of coriander seeds and cumin seeds, grind in a pestle and mortar.
Lemon/Lime juice as required


300g Shallots peeled
500g Baby new potatoes washed and skin left on
10-12 Mini sweet peppers- tops cut and inside de seeded.

Masala Gravy:
2 Tbsp oil
4 Small cinnamon sticks
3 Medium sized onions finely chopped
1 Hot green chilli finely chopped
6 Cloves garlic finely chopped
30g Ginger grated
600g Crushed tomatoes
1/4 Tsp Garam masala
1/4 Tsp ground cardamom
500-600ml water
Salt to taste


1. In a bowl mix all the ingredients for the stuffing, add the lemon juice little at a time until you get a slight tangy taste and you can mould the mixture slightly.

2. Bring a pan of water to boil, boil the new potatoes for 15 minutes only, by part boiling you will reduce your overall cooking time.
3. Once potatoes are boiled, drain and leave to cool.
4. Prepare the vegetables by slicing them vertically part way to allow for the mixture to be stuffed. Be careful not to slice to far or else the vegetables will split during stuffing process.
5. Once vegetables are partly sliced in half, take the mixture and stuff, start off by stuffing potatoes then shallots and finally peppers. This will ensure the mixture is utilised sufficiently.

6. In a wide pan, heat the oil, add the cinnamon sticks, onions, chilli and garlic and fry for 2-3 minutes. Add the grated ginger, garam masala and ground cardamom and fry for another 1-2 minutes.
7. Add the tomatoes, salt and 200 ml of water and let the gravy cook for 15 minutes. Stir the gravy a couple of times during this process.
8. Arrange the stuffed vegetables in the gravy mix, pour another 200 ml of water, cover the pan and let cook for 15 minutes. Thereafter, gently stir, add the remaining water and cook for another 15-20 minutes until all veg cooked and gravy has thickened. During this cooking process you will notice some of the stuffing has oozed into the gravy mix, this is normal, when stirring be gentle to ensure the vegetables remain whole.
9. Transfer into a serving dish and garnish with fresh chopped coriander before serving.

I am entering this recipe into Made with Love Mondays hosted by Mark aka Javelin Warrior.


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