Simple Vegetable Curry

August 11, 2019


 I love meals that you can throw together with whatever ingredients you have available in the house. I do my best to eat what I grow and buy locally and in season. I made this dinner for two people. 




1 chilli, chopped

thumb size fresh ginger, chopped 

1/4 tsp asafoetida (garlic substitute that is good for digestion)

1/2 tsp turmeric

1 chopped courgette

2 chopped carrots

1 chopped pak choi

1/2 cup of cashews or nuts of choice



1 cup tomatoes

1 tin coconut milk (I make sure they are from a good quality brand which has no plastic lining on the inside)

1 tsp salt (I use pink himalayan)

1/2 lemon juiced (you can use your scrap lemon for cleaning before putting in compost)

1/2 tsp paprika

1.5 tsp curry powder

small handful basil leaves


1 cup of rice, cooked




Pop the cashews into a preheated oven at 180c or 350f for about 10 minutes or until golden brown. 

In a pan fry the asafoetida and turmeric in some water or coconut oil for a few minutes.

Add the chilli and ginger and sauté until soft.

Add all the vegetables, cover with a lid and steam until soft. You may need to add a dash of water for the steaming process. Mine took about 20 minutes. 

While the vegetables are cooking make the sauce.




I blended up all the ingredients until smooth


When the vegetables are cooked, add the sauce and roasted cashews. Simmer for 5 minutes and remove from heat and garnish with parsley or coriander and serve with rice. 



Thanks for reading 

Happy Cooking 












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