Bamboo & Water Chestnut Coconut Curry

It’s vegan and packed full of nutrients!

Recently I was looking for a recipe that included bamboo shoots, water chestnuts and lemongrass, but when I scoured the internet I could not find one. So I created my own! Sometimes my own recipes are like mehhhh, but sometimes they are super tasty and it’s the super good ones that I want to share with you. 

For many reasons, firstly because they taste good, secondly because the nutrient content is high and cooking your own food is fun (instead of buying ready-made foods)


1 can of water chestnuts
1 can of bamboo shoots
1 green pepper
1 medium onion
1 shallot
A stick of lemon grass
an inch cube or less of gingers
2 garlic cloves
1 tbsp medium curry powder
1 small (or large, if you like it really saucey) can of coconut cream or milk
A handful or more of organic baby spinach (depending on how much you like it)
2 tsp of harrisa paste


Cut up the onion, lemongrass, ginger, garlic and shallot into finely diced or sliced pieces. I use olive oil to fry it up in (remember to use extra virgin for best health). Fry on a gentle heat for about 5 minutes. Add the tablespoon of curry powder next. Give this an extra few minutes to cook.

Next, get your coconut milk or cream ready to pour in. Pour it in when you think your onions are cooked enough. Add more water if you like it to be more of a soupy mix, kind of like a Vietnamese dish. At this point you can add the green peppers, you can cut them up how you want, I prefer little stips of green pepper. Add as many bamboo shoots and water chestnuts from the can as you like. I found that when cooking for two there were too many of them in one can, so I just save some for another recipe.

Add your spinach next and cook for about 4 minutes to all settle down and finally right near the end stir in your harissa paste to give it that extra zing! Sit back, eat and enjoy. (Remember to eat slowly and in a relaxed frame of mind, for coaching on how to eat and who you are when you are eating contact me!)

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