Prep time:

Cooking time: 20 minutes

Total time:

Serves: 2

400g Carrots

1 Clove of Garlic

1 Thumbnail sized piece of Ginger

1 Red Chilli (seeds removed for a milder curry)

1tsp Tumeric

1tsp Cumin Seeds

1tsp Cardamon Seeds

1tsp Coriander Seeds

400ml Can of Full Fat Coconut Milk

1tbsp Coconut Oil

½ Red Onion

Seeds from Half a Pomegranate

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

  • words:
  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...