curry

Palak Paneer

July 26, 2021 | Freezable Meals, Make-ahead Meals, Members only, Side dishes, Vegetarian

It’s no secret that I love Indian flavours and this tasty Palak Paneer is a really delicious side. A friend testing this with her family was so surprised when this became her green-hating son’s new favourite dish. Palak refers to the spinach and paneer is a traditional Indian cheese. You can buy paneer from most…

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Cashew Cauliflower Curry

April 5, 2021 | 30 Minute Meals, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

This Cashew Cauliflower Curry is a really tasty vegetarian dish that suits as a stand-alone meal with rice or quinoa. Alternatively, serve as a side to another curry dish or as part of a Thali plate. If you are planning a special event, you could include this as part of a Vegetarian Indian Feast by…

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Thai Green Chicken Curry

November 30, 2020 | Chicken, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

I love a good Thai Green Chicken Curry. My hubby and I spent a good month in Thailand during our backpacking adventure and I learned to cook this during our time there. Even though the list of ingredients here is long, it is actually a really quick and easy meal to make as long as…

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Simple Moong Dhal

October 5, 2020 | Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

This is a very traditional style Moong Dhal, the kind that takes me back to India and the many Thali plates we ate during our stay there. My hubby and I journeyed this amazing country for over 8 months (over 20 yrs ago) on a very tight budget of $5 a day (for all food,…

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Chickpea Curry (from pantry staples)

August 17, 2020 | 30 Minute Meals, Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

This Chickpea Curry is quick and easy to make, is budget friendly, and is a delicious meat-free meal. It’s perfect to make from pantry staples and its warming spices support a healthy immune system. Serve with rice, cauliflower rice or quinoa and you have perfection on a plate. Unlike the UK, Australia does not yet…

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Butter Chicken Chickpea Curry

July 20, 2020 | Budget Friendly, Chicken, Freezable Meals, Make-ahead Meals, Members only, Slow Cooked, Vegetarian

This Butter Chickpea Chicken Curry is one of my family’s all-time favourite meals. I spent almost a year in India and Nepal in my late 20’s and I always loved the punchy flavours of Butter Chicken (or Chicken Makhani as it’s known in India). I love to add in chickpeas and reduce the amount of…

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Sri Lankan Beef Curry

July 6, 2020 | Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked, Vegetarian

This delicious Sri Lankan Beef Curry is a really easy to make, sensational meal that my whole family adores. And even though my kids really don’t like pumpkin, after cooking for 3 hours it actually forms part of the gravy adding a beautiful sweetness. My love for Sri Lanka In 2018 we spent 4 weeks…

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Lamb Korma with Spiced Cauliflower Rice

April 7, 2020 | Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This slow cooked Lamb Korma with Spiced Cauliflower Rice is one of my favourite ways to eat lamb. Despite the long list of ingredients, this dish is actually very easy to make and is a beautifully spiced, delicious meal. It’s also a great curry to introduce to young kids as there’s no heat. For a…

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Sri Lankan Fish Curry

March 31, 2020 | 30 Minute Meals, Fish & Seafood, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

My Sri Lankan Fish Curry is a mild, aromatic meal that even my fish fussy daughter approves. It’s quick and easy to cook which makes it a fabulous mid week meal. One on my most favourite parts of the world is Sri Lanka. We had a family holiday there in 2018 and the whole family…

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Lamb Coconut Curry

September 5, 2018 | Freezable Meals, Make-ahead Meals, Red meat, Slow Cooked, Vegetarian

This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Irena Macri | Food Fit For Life. I don’t often share other peoples recipes, but Irena is a friend and I really love her cooking style.

I’ve made this several times for my family and they always devour it. So here we have it, I know you are going to love this delicious Lamb Curry…

Coconut Lamb Curry - a delicious, easy to make recipe that the whole family will just love.

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4.79 from 19 votes

Lamb Coconut Curry

This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love.

Prep Time15 mins

Cook Time1 hr 50 mins

Total Time2 hrs 5 mins

Course: Main Course

Cuisine: Indian

Servings:

Author: Georgia Harding

Ingredients

1 tbsp butter, ghee or coconut oil
700 g lamb shoulder - diced
1 onion/s (large) sliced
1 red chilli/s - finely diced
2 stick/s celery - diced
3 clove/s garlic - diced
2 ½ tsp garam masala
1¼ tsp ground turmeric
1 tsp fennel seeds
1½ tsp ghee (or extra coconut oil)
400 ml canned coconut milk (1½ cups)
1½ tbsp tomato paste (omit for AIP)
250 ml water (1 cup)
1 tsp sea salt - or to taste
2 carrot/s - diced
½ lime/s - juice (to serve)
Fresh coriander or parsley - to garnish

Instructions

Heat a tablespoon of butter, ghee or coconut oil in a casserole dish or a large saucepan.
Add the lamb and stir on a high heat until slightly browned, about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute or two, until slightly softened. Bring the heat down to medium.
Add the garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through and cook for a minute to let the spices release their aromas.
Add the coconut milk, tomato paste, water and sea salt. Stir and bring to boil.
Turn the heat down to slow simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After an hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.

Slow cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

Serve with your favourite vegetables or cauliflower rice.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

No-heat

Remove the red chilli to make it less spicy if cooking for the kids - although it’s not very spicy anyway.

Dairy-free

Choose coconut oil as the fat.

Onion and garlic-free

Replace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.

Vegetarian

Replace the lamb with 2 cans of drained and rinsed chickpeas. Serve with rice or quinoa to ensure you have a complete protein.

Remember to check out the 'Ultimate Healthy Living Bundle' as it's only available for a few days and I'd hate for you to miss out!

Potato, Pea and Spinach Curry

October 3, 2017 | Budget Friendly, Make-ahead Meals, Side dishes, Vegetarian

It’s no secret I’m a huge fan of Indian cuisine. This mild curry brings back memories of breakfast on the beach in Goa, India. This was our staple as we finished-up our backpacking adventure pretty much broke, but milking our last days of travel in a make-shift hut on a gorgeous secluded beach in the south of India. Every morning we ate a potato curry of sorts for brekkie firstly because it was delicious and what the locals were eating, but also it was a dirt cheap, filling start to the day.

These days, far removed from that blissful beach, I make this often as a side dish in the hope there will be left overs for the next days breakfast along with with food memories to deliver me back to India, with sand between my toes.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

Potato, Pea and Spinach Curry - This Potato, Pea and Spinach Curry is a really easy to make, delicious curry side dish or main meal. It's gluten, dairy, grain free and vegan.

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4.84 from 6 votes

Potato, Pea and Spinach Curry

This Potato, Pea and Spinach Curry is a really easy to make, delicious curry side dish or main meal. It suits gluten, dairy, grain free and vegan.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Indian

Servings:

Ingredients

2 tbsp butter, ghee or olive oil
2 red onion/s -sliced
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tsp ground cumin
¼ tsp ground turmeric
4 potato/s (large) peeled and cut to a 1.5cm dice
1 tsp sea salt - or to taste
Ground black pepper -to taste
60 ml water (¼ cup) or bone broth if you'd like to make it a bit more nourishing
1 cup baby spinach
75 g frozen peas (½ cup)
¼ bunch/s fresh coriander leaves -to serve
1 lime/s -cut into 4 wedges, to serve

Instructions

In a large cast iron or non-stick pan, heat the ghee, butter or oil over a moderate to low heat.
Add the onions and cook until softened (about 3-4 mins).
Add the spices and cook for 1 min.
Turn the heat up a little and add the potatoes to the pan, stirring well to coat in the ghee, onions and spices. Season well with the sea salt and pepper. Cook, stirring, until the potatoes start to caramelise on the outside.
Reduce the heat to low. Add the water, cover and cook, stirring occasionally until the potatoes are cooked through. The potatoes are cooked when a knife passes through them easily.
Once the potatoes are cooked add the peas and spinach and cook for one more minute until the spinach has just wilted.
Top with the coriander leaves and serve with the lime wedges.

Make ahead

Re-heat in a pot over a low heat until just hot. You may need to add a little water or stock to stop it sticking.

Store

Store in an airtight container in the fridge.

Notes

Make a meal of it

Add in diced paneer (Indian cottage cheese available from supermarkets) or add a cup of chickpeas. Add both once the potato is nearly cooked.

Vegan

Replace the ghee/butter with coconut oil.

Onion-free

Replace the onion with one bulb of fennel, diced and sautéed (as with onion).

What are your fondest food memories. Perhaps it's of a dish I could re-create with a healthy spin. Let me know by posting a comment below.

Salmon and Vegetable Curry

July 5, 2017 | 30 Minute Meals, Fish & Seafood, Freezable Meals, Make-ahead Meals

This Salmon Vegetable Curry is a quick, easy to make delicious meal that even my fish-fussy kids adore. My daughter has become progressively fish fussy as she’s got older. Where she would happily eat all seafood, including slurping back a slimy oyster as a toddler, she now balks at a plain piece of grilled fish. It’s funny because I remember disliking anything fishy as a teenager too, so I can kind of sympathise.

But instead of no longer serving fish to cater to her fussiness, we’ve worked together to find ways of serving it that she enjoys, and this light Salmon Curry is now my whole families favourite way to eat fish. You can certainly make it with any firm white fish, however there’s something about the oiliness of the salmon that sits particularly well with the spices in this mild curry.

It literally takes 15 minutes to prepare and cook so it’s a win win all round.

Health benefits

The beautiful warming spices in this curry are supportive to the digestive system and are lovely anti-inflammatory and anti-oxidant herbs. This is one very nourishing meal.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

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Salmon vegetable curry - This healthy Salmon Vegetable Curry takes 15 minutes to prepare & cook and is the most delicious way to eat salmon. It's a fast, nourishing family meal that caters to loads of dietary requirements.

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4.88 from 32 votes

Salmon and Vegetable Curry

This healthy Salmon & Vegetable Curry takes 15 minutes to prepare & cook and is the most delicious way to eat salmon. It's a fast, nourishing family meal.

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Course: Main Course

Servings:

Ingredients

1 tbsp butter, ghee or coconut oil
1 onion/s (small) peeled and diced
2 clove/s garlic - crushed
1 tbsp ginger root - minced (on a microplane)
2 roma tomatoe/s - diced
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground black pepper
Chilli flakes - to taste
½ tsp sea salt - or to taste
400 ml canned coconut milk
500 g salmon filllet -skinless and cut into 2cm cubes (approx.)
1 red capsicum/s - sliced
1 handful green beans - trimmed and halved
½ bunch/s fresh coriander leaves - chopped, to serve

Serve

Rice, quinoa or cauliflower rice (to serve)

Instructions

In a pan over medium heat, heat the butter, ghee or olive oil. Add onions, garlic, ginger and cook until starting to soften but not brown.
Add tomatoes, cumin, coriander, turmeric, black pepper, chill flakes and sea salt and cook for about 1 to 2 mins until fragrant.
Add the coconut milk and bring to a simmer for 2-3 mins.
Add fish, capsicum and beans and cook for about 3 to 5 mins or until cooked through.
Garnish with coriander leaves.

Tip

You can substitute the salmon for a firm white fish too (I love it with king fish).

Serve

Serve with steamed rice or cauliflower rice.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

Coconut-free

Substitute the coconut milk with regular pouring cream or cashew nut cream.

Vegetarian and vegan

Substitute the fish with tempeh, firm tofu, chickpeas or just extra vegetables.

Onion and garlic-free

Replace the onion with finely diced fennel and the garlic with a 2cm spices of finely grated ginger.

Chicken curry

I've had a few people say they love this as a chicken curry. Swap the fish for chicken (you'll need to cook for longer until the chicken is cooked through).

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Indian Vegetable Curry

July 22, 2015 | Freezable Meals, Make-ahead Meals, Vegetarian

So this is a very basic, mild Indian vegetable curry sauce that I often whip up for a quick meal that is guaranteed to please my family. It is very versatile so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). You can also freeze batches of the sauce for a quick curry another time.

Health benefits

Anything with this many veggies is just good! Coupled with so many wonderful anti-inflammatories, digestion and immune supporting spices; protein and essential fatty-acid rich cashew nuts, this is not only really delicious but supports optimal health and healing.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, rice and much more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look. Their brown basmati is divine and organic cashew nuts super cheap.

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4.78 from 35 votes

Indian Vegetable Curry

This Indian Vegetable Curry really easy to make, mild curry that the whole family will love. It's also super versatile so you can adapt it to suit your taste.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course

Cuisine: Indian

Servings:

Ingredients

1 tbsp butter, ghee or coconut oil
1 onion/s (medium) peeled and diced
2 clove/s garlic -peeled and diced
2 cm ginger root -peeled and finely chopped
1 tbsp fennel seeds
1 tbsp ground cumin
1 tsp ground turmeric
1 tbsp ground coriander
1 tbsp garam masala
150 g raw cashew nuts (1 cup)
5 vine ripened tomatoe/s -roughly chopped
Sea salt and freshly ground black pepper -to taste
250 g full-fat natural yoghurt (1 cup)
180 ml water (¾ cup)

Vegetables I used - see note below

1 sweet potato/s (small)
1 carrot/s (large)
1 red capsicum/s
½ cauliflower
½ broccoli
30 g baby spinach (1 cup)

Serve

Rice, quinoa or cauliflower rice (to serve)

Instructions

Note

You can chose any vegetables you like with this curry. Try to cut your root vegetables to roughly the same size and group vegetables into approx. cook times. So in this case, the carrot and sweet potato will take the longest so I add them to the sauce first, followed by the red capsicum, cauliflower, broccoli and lastly, I stir in the spinach to wilt. The cook time will depend on the size you have cut your vegetables. I like a fairly chunky curry, which is easier to cut up but takes a bit longer to cook than if you cut the vegetables smaller. Your call.
In a large, deep pan, melt the ghee, butter or coconut oil and sauté the onion, garlic, ginger and spices over a low heat unit the onion is just starting to become opaque and the spices smell amazing.
Transfer this to a blender or food processor with the cashews, tomatoes, sea salt, yoghurt and water and blend until it is smooth.
Add it back to the pan you cooked the onions and spices in (no need to wash it), add your vegetables in stages (see the note above), and simmer with the lid on (it will spit), stirring frequently until the vegetables are cooked to your liking. Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
My curry takes approx. 15 minutes for the root vegetables and another 5-10mintes for the quick cooking veggies (broccoli, cauliflower and capsicum). Always add leafy greens (baby spinach/coriander) at the very end once you have turned off the heat.
Another way to cook this curry is to steam (or roast) the vegetables and just mix through the sauce (which has simmered 10-15 minutes to build flavour).

Thermomix Method

Place your onion, garlic and ginger (also fresh turmeric if using) in your TMX and process 3 seconds, speed 6. Scrap the sides. Add the fennel seeds, cumin, turmeric powder, coriander seeds and garam masala and ghee, butter or coconut oil and sauté 3 minutes, temp 100, speed 1.
Add the cashew nuts, sea salt and tomatoes and blend 20 seconds, speed 7.
Add the yoghurt and water and blend 1 minute, speed 8.
At this point, you can choose to cook your curry in a stove-top pot (point 3 above), or continue in your TMX. Personally, I like to finish this in a pot as I find the vegetables stay more intact than cooking it in the TMX. See the note above re-cook time. If you do choose to cook your vegetables in the TMX, make sure the blade is on reverse and cook at temp 100, speed 1 (cook times will vary as explained above).
Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
If you are using the steamed method (point 5 above), cook for 10 minutes, temp 100, speed 3 before pouring over your vegetables.

Serve

This is lovely served with brown basmati, quinoa or cauliflower rice.
Leftovers are great for breakfast with a poached egg.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen (either the sauce alone or with the vegetables).

Notes

Dairy-free and vegan

Sub the yoghurt with coconut milk.

Onion-free

Replace the onion with a small bulb of diced fennel.

Garlic-free

Increase the ginger to a 4cm piece to replace the garlic.

Add a legume

Feel free to add in cooked chickpeas or lentils.

Add meat

You could also add meat to this curry sauce – I’d suggest it’s best suited to chicken or fish.

Make it spicy

Add dried chilli flakes at part one of the method. Or, serve with fresh or dried chilli so everyone can control their own heat (this is what we do).

Hope you enjoy this very versatile curry. Love to hear how you like it or post a question in the comments below.

Chicken and Almond Curry

July 23, 2013 | Chicken, Freezable Meals, Make-ahead Meals

My family and I love this delicious, easy to prepare Indian healthy chicken curry recipe. This curry is almond based and free of tomatoes, which is a nice change from the common tomato heavy curries. It is very aromatic, mild and so delicious – I’d encourage you to try it for the whole family (the cinnamon flavour often really appeals to kids).

After spending almost a year in India (about 11 years ago), I came to adore the aromatic flavours of Indian cuisine. This is a very traditional curry, something you would definitely find in a market in India (ok, of course, I’ve added a few extra nutritious bits)! Before I went to India, I was frightened by the prospect of Indian cuisine for breakfast, lunch and dinner. But now, I just can’t get enough. Leftover chicken curry for breakfast is delicious.

Health benefits

Well, the chicken forms a complete protein and the almonds contribute mood elevating fats and proteins. The ginger, garlic, and spices offer immune-boosting, antioxidant plant nutrients. The coriander is of course very detoxifying and nourishing.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Print Recipe

4.88 from 25 votes

Chicken and Almond Curry

This delicious Chicken and Almond Curry is a change from the usual tomato or gravy heavy curries about. It is such a tasty meal, I hope you enjoy it.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Servings:

Ingredients

500 g boneless and skinless chicken thighs -diced
4 clove/s garlic -peeled and finely chopped
2-3 cm ginger root -peeled and finely grated, a lemon zester works well
1 red chilli/s (small) finely chopped to taste (or serve as a side at the table)
½ lemon/s -juice
50 g flaked or slivered almonds (½ cup) toasted
2 onion/s -peeled and sliced
1 cinnamon quill
4 cardamom pods -crush slightly with the top of a knife handle
3 clove/s
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
50 g almond meal
20 g currants or sultanas -optional
300 g full-fat natural yoghurt
Sea salt and freshly ground black pepper - to taste
75 g peas (½ cup) fresh or frozen
½ bunch/s fresh coriander leaves -to serve

Serve

Rice, quinoa or cauliflower rice (to serve)
Steamed vegetables (to serve)

Instructions

In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.
Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.
Add the cinnamon stick, cardamom pods, and cloves and cook for a few minutes until you can smell them. Then add cumin, coriander, turmeric powders and almond meal.
Mix together, add the chicken to the pan and stir gently until the chicken starts to turn opaque (only a few minutes). Season with sea salt and pepper to taste.
Next add the yoghurt and currants or sultanas, season with salt and pepper and mix well.
Cover and simmer slowly for 20-30 minutes stirring occasionally, making sure it doesn't stick to the bottom of the pan.
Just before serving stir in the peas and top with coriander and the toasted almonds.

Serve

I like to serve this with brown or basmati rice (or quinoa), and a green salad or simply some steamed vegetables, dressed with lime juice and olive oil. If I'm feeling lazy I'll just add some broccoli, cauliflower and or carrots to the curry just before it's served to lightly cook in the sauce….a complete meal is served.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen (I think the flavour improves with freezing so consider doubling the recipe and freezing it for another dinner next week).

Thermomix

I personally find more depth of flavour from stove top cooking with curries and just use my TMX to chop. But if you wan to cook the entire dish in the TMX, here's how...
Chop the ginger, garlic and chilli 5 seconds, speed 7. In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
Toast the almonds.
Chop the onion, 5 seconds, speed 4 (scrape the sides). Add the ghee or oil and cook 100, 4 minutes, speed 1.
Add the spices and cook another 3 mins, 100, speed 1.
Add the chicken, almond meal, currants/sultanas, yoghurt, salt and pepper (mix to combine with a spatula) and cook 30 mins, 100, reverse speed 1 with the basket over the lid so it doesn't spit.
Add the peas for the last few minutes of cooking.
Serve as above.

Notes

Dairy-free

Use coconut oil to sauté the onion and coconut cream instead of yoghurt.

Vegetarian

Replace the chicken with chickpeas or 500g of firm tofu, diced (or a mix).

Vegan

Use the dairy free and vegetarian substitutions.

Nut-free

Replace the almond meal with ground sunflower seeds.

Garlic-free

Simply omit the garlic and increase the ginger to a 5cm piece.

Grain-free

Serve with a baked sweet potato or cauliflower rice.

curry

Lamb Coconut Curry

Ingredients

Instructions

Slow cooker

Serve

Make-ahead

Store

Notes

No-heat

Dairy-free

Onion and garlic-free

Vegetarian

Remember to check out the 'Ultimate Healthy Living Bundle' as it's only available for a few days and I'd hate for you to miss out!

Potato, Pea and Spinach Curry

Ingredients

Instructions

Make ahead

Store

Notes

Make a meal of it

Vegan

Onion-free

What are your fondest food memories. Perhaps it's of a dish I could re-create with a healthy spin. Let me know by posting a comment below.

Health benefits

Salmon and Vegetable Curry

Ingredients

Serve

Instructions

Tip

Serve

Make-ahead

Store

Notes

Coconut-free

Vegetarian and vegan

Onion and garlic-free

Chicken curry

How do you like this recipe? Post a comment or rate it below to help me to reach more people with my recipes.

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Health benefits

Indian Vegetable Curry

Ingredients

Vegetables I used - see note below

Serve

Instructions

Note

Thermomix Method

Serve

Make-ahead

Store

Notes

Dairy-free and vegan

Onion-free

Garlic-free

Add a legume

Add meat

Make it spicy

Hope you enjoy this very versatile curry. Love to hear how you like it or post a question in the comments below.

Health benefits

Chicken and Almond Curry

Ingredients

Serve

Instructions

Serve

Make-ahead

Store

Thermomix

Notes

Dairy-free

Vegetarian

Vegan

Nut-free

Garlic-free

Grain-free

How has this curry been received in your household? Let me know, post a comment below.