Easy Green Vegetable Curry Recipe

I love a recipe that doesn’t take too long to cook. I’m all for throwing ingredients into a pan, exploring with the textures and tastes and seeing what the final product turns out like.

Curries are not only quick to cook but are also easy. I believe you need to experiment with different flavours in order to find that perfect recipe.

This recipe is not only easy but cooked all in one pan and a great way of using up all those vegetables that are in the fridge. What’s fabulous about a vegetable curry is that anything goes, you can put in any vegetable and it will work.


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  • 6 big tomatoes, diced
  • Half red onion, sliced and diced
  • 250ml water/stock
  • 3 garlic gloves, diced
  • 2 small courgettes, sliced
  • 2 handful of green beans, sliced
  • Pack of mangetout and broccoli florets
  • 3 tbsp black eyed beans
  • Extra virgin coconut oil
  • 1 small red chilli, sliced
  • 1tsp coriander
  • 1tsp cumin
  • 1tsp turmeric
  • 1tsp ground cardamom
  • 1tsp curry/chilli powder


  • Fry the onion and garlic in a pan with 2 tbsp of coconut oil.
  • Once the onions are soft add in the tomatoes.
  • The tomatoes will become soft and begin to make a sauce. Add in some of the water/stock. Stir
  • Add in spices and stir. You could use garam masala paste.
  • Once you have a sauce add in your choice of vegetables and cook for 5-10 minutes until all vegetables are cooked, dente.
  • Sprinkle with flaked almond. Serve with rice.

Enjoy 🙂



Parsnip Crisps

Ever tried making your own crisps?

Jak and I attempted to make our own vegetable crisp today out of parsnips.

First we sliced the parsnip thinly and then we placed them into a bowl and tossed them in some olive oil, then we added some flavouring. We chose balsamic vinegar and a sprinkle of sea salt.


Once they was all coated we placed them evenly on a baking tray and baked them in an oven for 10 minutes, half way through we turned them over. Keep a watch on them when they are in the oven as some will cook quicker than the others depending on how thinly they are sliced.


Now all you have to do is enjoy them. They make perfect food for lunch boxes and a quick snack in the evening.


Tomorrow we’re going to try carrots and swede 🙂