Healthy Mama - - Eats - By Bettina from Bettina’s Kitchen


Fresh turmeric 2 inch (4 cm)

2 shal­lots

2 inch (2 cm) Ginger

2 -3 gar­lic cloves

1 chili


1 onion

1 tomato

1 cel­ery

1 car­rot

Mustard seeds


1 aubergine

¼ pump­kin

1 sweet potato

Olive oil

Salt & pep­per


2- 3 cups (360 grams) co­conut milk

Pinch of salt & pep­per

Top up with a good curry pow­der

1 Start with your curry paste. Amounts de­pend on the size of your batch, and are not that im­por­tant so I only go­ing to give you the nec­es­sary in­gre­di­ents.

2 In a blender mix all the curry paste in­gre­di­ents to­gether un­til you get a paste. If you have trou­ble add some liq­uid or oil. This is again some­thing you can keep in the fridge for quite some time and use.

3 In a hot pan with olive oil or co­conut oil add base with mustard seeds and some of your curry paste. Let ev­ery­thing heat through and start adding your veg­gies. Nice big bite size pieces.

4 Cook all un­til soft­ened, put heat down to medium and add co­conut milk and some salt and pep­per to taste.

5 Leave it cook to­gether on a low heat for about 15-20 min­utes. If you are lack­ing fla­vor add a good qual­ity curry paste. The tex­ture of the veg­gies need to be creamy and soft and sauce needs to be vel­vety and in­cor­po­rated with all of the in­gre­di­ents!

6 Serve with rice or any other grain. The fried rice goes re­ally well along with the fruit salsa that you can find recipes for in the blog!

7 En­joy this dish it tastes even bet­ter the next day!

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