A coconut curry always come together quickly. Simply chop up the vegetables you have at home – in this case, carrots, fresh cabbage, zucchini and bell peppers. Add some tofu and/or cashews for protein. The only seasonings needed are some finely chopped garlic, ginger, spring onions, cilantro, parsley and chili. Toss everything together in a very hot frying pan and finish off with a dash of coconut milk.  Serve with rice, preferably basmati.