Hands up who is feeling the need for some super healthy feel-good comfort food! Today’s recipe is exactly the sort of thing I might make when creating cuisine for a large group of people on retreat. It’s nurturing, delicious, nourishing and keeps everyone delightedly happy.

It also works well if you are cooking for one, because keeps for a few days in the fridge and then reheats perfectly well in the oven (and remember if you are on your own, it’s well worth the effort too… because, making healthy, delicious food for yourself is the perfect way to give yourself back a little bit of love).

If you fancy it the next day in your lunch box, then it even tastes delicious cold.

Let’s make it together!

I thought it would be really helpful to create a video tutorial so that I can show you how easy this is. Enjoy this quick demo with me here…



It is an all-around winner, with a flavoursome crumble topping and a delectably delicious infusion of creamy coconut throughout. The veggies are interchangeable so that you can use up whatever you have available at the time, although sweet potato really does give it an extra je ne sais quoi.

I am using creamed coconut (which is different to coconut cream and comes in the form of a solid block). It’s really easy to find in the UK, Europe, USA & Canada in good health food stores and available abundantly online. If you’ve not yet discovered it, then you are in for a real treat. Read about it here: What is creamed coconut

Golden Veggie Crumble Pie with Creamy Coconut Sauce Yield: 4 portions Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes A golden vegetable crumble pie. Creamy coconut sauce and veggies to fill. Topped with a deliciously healthy crumble. Print Ingredients Vegetables 1 large sweet potato

1 large carrot

1 onion (medium)

100g (1 cup) sweet corn kernels

A few mushrooms Coconut Sauce 100g creamed coconut

1 heaped teaspoon tapioca starch (or tapioca flour/ corn flour)

1 teaspoon sea salt

1 clove of garlic

200ml (about 3/4 cup) water Crumble Topping 100g (1 cup) oatmeal

50g (1/2 cup) shelled sunflower seeds

1 teaspoon sea salt

1 teaspoon ground coriander

Pinch of black pepper

3 to 4 tablespoons of coconut oil

Large sprig of rosemary (optional) Optional Extras Handful of fresh parsley

Sprig of fresh rosemary Instructions Steam the veggies Cut the sweet potato and carrots into cubes. Slice the onion and dice the mushrooms. Steam these vegetables for about 10 minutes (or until just cooked). Coconut Sauce Chop the coconut block into pieces and place into a small sauce pan. Note: if you live in a hot country or your kitchen is really warm then your coconut block may have already melted. In which case, you might find it easier to measure by popping the block into the fridge first, to harden... and then chopping the block in half). Add a heaped teaspoon of tapioca flour (alternatives to this include tapioca flour, corn flour or corn starch). Peel, crush/finely chop two medium sized cloves of garlic. Add the water and mix (to quickly allow the tapioca starch to dissolve in the water before heating up). Put the pan onto a low to medium heat and stir until the sauce thickens. Two things are happening here to create a creamy sauce; 1. the coconut will melt and 2. the tapioca starch will thicken it. It is important that you keep stirring, otherwise it might go lumpy, so do keep an eye on it. Once it thickens, stir for another minute and then take off the heat. Note: If it isn't thick enough add a little extra tapioca starch (but be sure to dissolve it in a small amount of COLD water first - otherwise it will go lumpy). Crumble Topping Finely chop the rosemary (if opting to use it). Mix all the topping ingredients together, first with a spoon. Then rub together between your thumb and the tips of your fingers to create a crumble like texture. Bringing it all together Pop the veggies (including sweetcorn) into your oven dish. For this quantity I use a 7" diameter oven dish that is 3" deep. You can use whatever you have available though (shallower and wider works fine too). Finely chop any extra fresh rosemary and parsley that you want to add in. Put in with the veggies. Mix the sauce in with the veggies. Gently press down the veggie/sauce medley so that it is even and roughly flat. Add the topping and press down gently to compact it. Pop into a pre-heated oven at temperature gas mark 6 (200C/400F). Bake for about 30 minutes (or until gently tanned on top). Serve right away and enjoy!

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