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Our favourite recipe developer, chef and amazing lady Dalene Crafford has developed this fantastic and quick Coconut Curry to keep you warm during this very cold South African winter.

Perfect for singles, this recipe can also be doubled or tripled for couples and families.

Many store bought versions of coconut milk are full of preservatives, additives and sugar. Here is a recipe to make your own.




A rich, creamy, LCHF coconut curry soup, made from scratch in only a few minutes? Yes, it is possible! Real food does not have to takes ages to cook. I developed this nourishing, dairy-free soup to be a time-saver for low carb eaters – but without sacrificing any flavour or quality.


I call it a Single Soup as the recipe makes a generous portion for one person.


Please, do not be tempted to leave out the tomato paste. You won’t believe what a difference a teaspoon of tomato paste can make. Without the tomato paste, the wonderful flavours in this soup remain raw and “unconnected”: Adding the tomato paste, instantly joins all these flavours in perfect harmony.


1 cup


1 Minute

Ready In

1 Minute


  • Coconut cream (Shake the can or box very well before opening to mix any separated fat and water. Also give the coconut cream a thorough stir before measuring it off.) - 1 cup
  • Mild curry powder - ½ teaspoon
  • Ground ginger - ¼ teaspoon
  • Turmeric - ⅛ teaspoon
  • Tomato paste (For recipes where only a small amount of tomato paste is required, I keep a tube of Italian tomato paste in the fridge. Much better than opening a tin for just 1 teaspoon of paste. You’ll find tomato paste in tubes at delis and some grocery stores. It is very convenient, not expensive and tastes really good too.) - 1 teaspoon
  • Chopped fresh coriander leaves (dhania) or chopped chives - 2 teaspoons
  • A few thin strips of red chilli (optional) -
  • Drained, canned tuna (I use solid tuna in brine. No need to flake the tuna – it will break up during cooking.) You can replace the tuna with cooked, diced chicken, cooked shrimps or cooked vegetables, such as sliced baby marrows (zucchini/courgettes), chopped spinach, broccoli florets, cauliflower florets, chopped green beans, sliced mushrooms, diced eggplant (brinjal/aubergine) or diced pumpkin. - 3 − 4 tablespoons
  • Salt to taste -
  • Milled black pepper to taste -


  1. Add all the ingredients to a soup bowl or a large coffee mug. Stir well.
  1. Microwave on High (100% power) for I minute. Stir well to dissolve the tomato paste. Microwave on High (100% power) for a further 30 seconds – 1 minute, or until heated through. Keep an eye on the soup to prevent it from boiling over. Stir and serve immediately.