JOURNAL.

Articles, Tips & Tools for an abundant life

ABOUT US

We believe when you practice both ease and strength, not only does it keep things interesting but you will fall in love with moving your body!.

movement

lifestyle

Recipes

nutrition

Browse by Category

Osteopathy

online Studio

Movement Studio

Recipes

Vegetable Curry.. Winter Warmer Recipe

DF, Ve, V, GF
Serves 4
Time: 1.25hrs

Ingredients
1 onion, diced
1 clove garlic, crushed and diced
2 tsp curry powder
1 cup vegetable stock
100g pumpkin or sweet potato, diced
1 red capsicum, sliced
1 can coconut cream
1 eggplant, diced
½ head cauliflower
½ head broccoli, including stalk
1 tbsp olive oil
salt + pepper to season

Optional: Turmeric Quinoa
1 cup quinoa
2 cups vegetable stock
​1 tsp turmeric

Method
1. Finely dice onion and crush and slice garlic. Add 1 tbsp of olive oil to a 20-30cm deep ceramic dish, placed on a medium to high heat. Add the onion and garlic and sauté for  2 minutes.
2. Add curry powder and sauté for a further 3 minutes.
3. Add vegetable stock and bring to a simmer. This may take a further 3-5 minutes.
4. While the stock comes to a simmer, dice pumpkin or sweet potato into 2-3cm pieces and cut capsicum in to 3-4cm strips. Once the stock is simmer, add the pumpkin and capsicum.
5. Pour over 1 can (400ml) of coconut cream. Stir to combine. Reduce to a medium heat with the lid on and leave to simmer for 10 mins (set a timer). You may need to reduce the heat, if the curry starts to boil.
6. In the meantime, dice eggplant into 2-3cm pieces. Once the 10 minutes is up, add the eggplant to the pot, stir in and cover. Set another timer for 20 minutes.
7. Cut cauliflower and broccoli into equal size florets. Once the 20 minute timer is up, add in the cauliflower and broccoli to the pot, stirring to combine with other ingredients and cover. Make sure you include the stalks!
8. Set a final timer for 30 minutes. Season with salt and pepper. You may wish to check the curry occasionally to ensure it’s not boiling and to stir the vegetables.
9. While the curry finishes cooking, we can make the turmeric quinoa. Measure out 1 cup of quinoa and rinse, before placing it in a saucepan. Measure out 2 cups of stock and place over the quinoa in the pot. Place on a high heat and bring to the boil. Stir once, then reduce to low heat, so that it is at a gentle simmer. Leave for 15-20 minutes. The quinoa will absorb the stock. Once the liquid is fully absorbed, turn off the heat and fluff the quinoa with a fork. Add 1 tsp of turmeric and stir to combine. Set aside, it’s ready to be served!
10. Once the 30 minute timer is up, check the curry to ensure all vegetables are cooked through. Place 2-3 tbsp of quinoa into a bowl and spoon over curry. You may wish to top with fresh herbs, i.e. coriander.

Enjoy!

ADD A COMMENT

May 30, 2018

Leave a Reply

Your email address will not be published. Required fields are marked *

Book Your Osteopathic Treatment.
In person, rehab & online consults.

BOOK ONLINE

ABOUT US

Farm-to-table jianbing kickstarter, mixtape taxidermy actually scenester. Asymmetrical tattooed locavore meggings YOLO organic pabst forage.

More About Us

Business

Travel

Recipes

News

Browse by Category

Submit Form

699 Nicholson street, Carlton North 3054
hello@thealife.com.au
(03) 9041 3332

The A Life

We can't wait to hear from you

For further enquiries please get in touch with us via email or just fill out the form below. 

meanwhile

Your message has been sent. We'll contact you shortly.

Thank You

THE A LIFE  |  699 Nicholson St, Carlton North 3054  |  (03) 9041 3332
back to top