Winter Curry

Curry is such a simple dish that can be made up quickly, full of nutritional value and full go flavour. Making it your self is a really good way to make sure you know exactly what is in your food, and a good way to experiment with flavour combinations to make sure you get it just right fro your taste buds. Now, I often just throw a bunch of ingredients in a pot and hope for the best, but when something works for me, I tend to take note so I can share it with you guys.

So here we go….


  • Drizzle of extra virgin olive oil
  • 1 tsp of minced/fresh garlic
  • 1 tsp of minced/freshly grated ginger
  • 1 tsp of coriander powder
  • 1/4 tsp of chilli powder
  • 1 tbsp of Garam Masala powder
  • 1 tsp of cumin powder
  • 1/2 tsp of turmeric powder
  • Pinch of salt and pepper
  • 1 can of organic coconut cream
  • 100g of diced organic tofu
  • Choice of veggies chopped into bite size pieces
  • 1 cup of brown rice, rinsed and drained
  • 1.5 cups of water or stock of choice
  • 1 tbsp of stock of choice if using water


  • Add rice and water/stock to a pot and leave till cooked. Keep an eye on it if using a stove top, I personally love my rice cooker as I can leave it and let it do its thing till it’s perfectly cooked.
  • In a large pot, heat up oil and add in garlic and onion until aromatic. Make sure you keep stirring so they don’t burn
  • Add tofu and spices, until tofu is covered and the aromas start to form

Screenshot 2018-07-08 15.17.08

  • Add in coconut milk and allow to heat slightly, absorbing the spices
  • Add veggies and bring to a light simmer until the veggies are cooked to your liking

Screenshot 2018-07-08 15.16.53

Once the rice and veggies are cooked, serve and garnish with fresh coriander. It is great for leftovers the next day also if you want to make extra 😉

Screenshot 2018-07-08 15.17.39


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