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  • Author: Stephanie Kazolides
  • Yield: 4 1x


  • Brown basmati rice
  • 5 dried lime leaves (optional)
  • Pinch Himalayan salt

Curry Paste

  • 1 medium onion
  • 2 garlic cloves
  • 1 large red pepper
  • 1 TBSP red tomato paste (or 200ml tinned tomato)
  • 2 red chillies (or 7 pieces dried cayenne chillies)
  • Bunch fresh coriander (or 15 stalks fresh dill)
  • Inch fresh lemongrass (or dried)
  • 1 inch fresh ginger
  • 1 TBSP coconut sugar
  • black pepper (to taste)


  • Coconut milk (about 600ml or more)
  • 1 TBSP coconut oil
  • Vegetables:
  • ½ large aubergine (250g)
  • 1 courgette (250g)
  • ½ celery stick
  • 3 small cauliflower heads (360g)
  • 5 long flat green bean sprouts
  • 2 Handfuls spinach


  1. Place your rice in a saucepan with cold water, salt and lime leaves. Fill water only a ½ inch above rice.
  2. Bring to the boil
  3. Lower heat, cover lid, and allow to simmer for 15 minutes.
  4. In the meantime – Place all the ingredients for your curry paste in your blender and process until smooth. Taste and adjust seasoning to your desire. You want the spice to be extra hot because once it’s heated on the stove with coconut milk this will reduce.
  5. Chop all your vegetables into small chunks
  6. Warm a large pan with your coconut oil
  7. Add your curry paste and simmer until hot
  8. Add your vegetables and stir
  9. Add your coconut milk
  10. Cover and simmer on a low heat for 5 minutes allowing the vegetables to cook
  11. Check rice – strain and place in serving bowl
  12. Once your vegetables have cooked through in the sauce, take off the heat and serve in large bowl.
  13. Enjoy!
  • Category: Main, Vegetarian
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