With a deep and rich multicultural history, Australia is home to a wide variety of delicious cuisines from around the globe. One cuisine in particular that quickly became loved throughout the country is Indian cuisine. Whether going out to a fancy restaurant or cooking it at home, Indian curries are packed full of flavour and best of all - they are easy to make!

If you’re looking for more ways to use organic extra virgin coconut oil, then these delicious gluten-free curry recipes will tick all your boxes!

Spicy chickpea curry

This gluten-free vegetarian curry has a smooth and creamy texture from the coconut milk and a cheeky hit of spice from the red chilli flakes. This dish features potatoes and chickpeas but if you are wanting to add in some meat for extra protein or flavour, then chicken thighs or tenderloins are perfect.

What you’ll need -

• Crushed garlic x 2 tablespoons
• Red chilli flakes x ¼ teaspoon (or leave out if you don’t want it to be spicy)
• Tomato pasta x 2 tablespoons
• Vegetable broth x 2 & ½ cups
• Potatoes (cut into bite-size pieces or to your liking) x 340 grams
• Organic maple syrup x 2 tablespoons
• Fresh coriander (roughly chopped) x ¼ cup (plus a little extra for garnishing)
• Large carrot (peeled and cut into 6mm slices or however you like) x 1
• Organic tamari sauce x 2 tablespoons
• Organic coconut milk x 1 cup
• Sea salt x to taste
• Large cauliflower (cut into florets) x 4 cups
• Curry powder x 2 tablespoons
• Fresh ginger (minced) x 1 tablespoon
• Onion (peeled and diced) x 1
• Organic extra virgin coconut oil x 1 tablespoon
• Frozen peas x ½ cup
• Organic chickpeas (rinsed and drained) x 1 can

How to make it -

• Add the extra virgin coconut oil into a large frying pan and place over a medium heat.
• Once it has started to melt, add in the onion and saute while stirring for 5 minutes until soft and lightly browned.
• Add in the crushed garlic and minced ginger and stir through for 30 seconds.
• Now add in the chilli flakes (if using), tomato paste, curry powder, maple syrup, broth and maple syrup. Give it a good stir.
• Add in the carrot and potato and then cover with a lid. Bring to a boil.
• Let it simmer for 10 minutes or until the potatoes are tender.
• Add in the coconut milk, chickpeas, cauliflower and coriander.
• Stir and then let simmer for another 7 minutes until the cauliflower is soft.
• Stir in the peas and cook for another minute.
• Take off the heat and serve in a bowl.
• Season with salt and garnish with extra coriander.

Creamy chicken saag

This incredibly tasty North Indian curry is a great source of iron and features the delicious flavours of spinach and chicken. This recipe can be prepared and cooked in under an hour, making it perfect for dinner during the busy week.

What you’ll need -

• Black pepper x ¼ teaspoon
• Smoked paprika x 1 teaspoon
• Chicken breast (skinless, boneless & cut into bite-size pieces) x 2 breasts
• Organic extra virgin coconut oil x 1 tablespoon
• Cayenne powder x 1 teaspoon
• Fresh lemon juice x ½ a lemon
• Spinach leaves x 340 grams
• Sea salt x ½ teaspoon
• Organic coconut milk x 1 cup
• Turmeric powder x 1 teaspoon
• Garam masala x 1 teaspoon
• Fresh ginger (minced) x 1 teaspoon
• Crushed ginger x 1 tablespoon
• Onion (peeled and chopped) x ½

How to make it -

• Add the chicken pieces into a mixing bowl.
• Add in the lemon juice, salt, pepper, ginger, garam masala, turmeric, cayenne and smoked paprika. Give it a good stir and make sure each chicken piece is completely coated.
• Place a large frying pan over a medium-high heat and add in half a tablespoon of the extra virgin coconut oil.
• When it has melted, add in the onion and cook for 4 minutes until soft.
• Add in the garlic and fry for 30 seconds until fragrant.
• Add in the spinach leaves and cook for a further 5 minutes until you notice the spinach leaves start to wilt.
• Pour the mixture into a blender and leave it to cool.
• Add the remaining half tablespoon of extra virgin coconut oil into the pan and melt.
• Add in the chicken pieces and then cook for 4 to 5 minutes until each side has browned and is no longer pink in the middle.
• Pour the coconut milk into the blender with the mixture and pulse until it becomes a smooth creamy texture.
• Pour the mixture into the pan with the chicken.
• Stir, reduce heat to medium and let it simmer for a few minutes.
• Turn off the heat and serve into a bowl.
• You can serve with basmati rice, gluten-free rice, gluten-free naan bread or eat on its own!