Warming up your Monday feed with a curry base that doesn’t require lots of onion & garlic yay! At home, my Dad has always made curry pastes from scratch and taught us how to blend the spices together at a very young age. So now I love to play around with different proportions of spices and pastes to create a different spice profile every time.
This time, I decided to not make the sauce too spicy but instead served it with lashing of lime pickle!


  • For the curry paste: 1 tsp each of cumin, turmeric, ground coriander. 3 cardamon pods. 1/2 tsp chilli powder. 1 tbsp tomato purée. Pinch of salt
  • 1/2 tin of coconut cream
  • 1 tin of plum tomatoes
  • Any veg you have leftover: I have used 2 white potatoes, 1/2 pepper, courgette & carrots


1. In a pestle and mortar grind together the dried spices 
2. Mix in the tomato purée and a splash of water to form a paste
3. In a heavy bottomed pan, heat up some coconut oil
4. Add in the spice mix and stir vigerously to cook off the bitterness of the spice for a couple of minutes 
5. Add in 1/4 can of coconut milk and continue to stir
6. Add in the vegetables and cook for 5 minutes 
7. Add in the rest of the coconut milk, plum tomatoes and a cans worth of water 
8. Leave to simmer for 30-40 minutes, until the veg is soft and the tomatoes have broken up 
9. Season to taste, adding more spice to suit your palette

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