MEALS: Superfood curry

Well, I wasn’t going to blog this recipe, it was just a test to see how easy it would be to make a curry but it tasted fab and when Abbi at Little Peaches asked for the recipe I figured I needed to. Now I don’t have any good photographs of this curry because I wasn’t expecting it to be so good but when I make it again I will update the post with a better image.

Why have I called the curry a superfood curry? It’s packed full of the best vegetables! Both broccoli and cauliflower are thought to reduce the risks of getting cancer, they are packed full of vitamins C and K. Vitamin K is essential for healthy bones.

What you need:
1 teaspoon coconut oil
1 cup of onions
2 teaspoons garlic salt
4 tablespoons curry powder
1 teaspoon tumeric
3 teaspoons corriander
1 cup mushrooms
4 cup cauliflower
1 cup broccoli
1 box of passata
Optional 4 tablespoons Pulsin rice protein

Grab yourself a large frying pan and start melting some coconut oil. Finely chop your onions, throw them in once the oil is melted then you can add all the spices and let them cook for a little bit – this will smell amazing immediately! Don’t cook them on a high heat, you just need enough heat to soften the onions. While your onions and spices are cooking you need to get chopping again. Chop up the mushrooms, cauliflower and broccoli, I like to keep my mushrooms pretty small but the cauliflower and broccoli reasonably chunky. Add the vegetables to your curry mix, stir until it’s got a good coating and then pour the passata into the pan. If you’re adding a protein powder then add it now. Then let the curry bubble away, stirring every now and again, I let this simmer away for around 30 minutes to ensure that the flavours were infused into the sauce and veg.


Just add rice

Cook yourself some rice and plate up, or simply pile into tubs for your lunch prep. This makes four portions which I coupled with 1/3 cup of cooked rice for a healthy lunch at work.


Perfect for lunches

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