Chef Kate McAloon has cooked for a number of celebrity clients including Miranda Kerr, Courteney Cox, Gwyneth Paltrow, Dwayne (The Rock) Johnson, Steven Spielberg, Meg Ryan and Orlando Bloom (just to name a few)..

I’m excited to share this delicious curry recipe from Chef Kate’s Book ‘The Flavour of Joy’.

I love curries and this one’s chock full of flavourful, healthy ingredients. It’s really easy to make once you have everything prepped. You can add bite-sized pieces of cooked chicken (Inglewood Organic Chicken), prawns or lamb if you like. This curry is a big hit with Miranda Kerr, her parents, Therese and John, and Orlando Bloom.

It’s also great served the next day because the flavours have time to blend. To make the curry spicier, add more chillis and a little ground cayenne pepper to taste. Have fun experimenting with the spices and veggies to make this recipe your own. 

Note: You’ll need approx. 3 cups of assorted veggies, but you can use more if you like. Cut in large bite-sized pieces for this dish. I like using broccoli, onions, spring onions, zucchini, carrots, peas, capsicum, and pumpkin as a base, plus other veggies I have on hand. Use your favourites.

Tip: Mix the spices all together in a bowl before you get started and prep the other ingredients too, because this dish comes together quickly once you start. Double or triple the spice mix and save some for next time. You can also use a little more coconut cream or milk if you desire more sauce. Don’t let the long ingredient list scare you! It’s worth the extra few minutes!

SERVES: 4 – 6

PREP TIME: 20 minutes

COOKING TIME: 15 minutes

Spice Mix Ingredients                                                                                               

2 tbsp curry powder (mild or spicy to taste)

½ tsp ground cumin

1 tsp cumin seeds

¼ tsp turmeric

2 tsp sea salt (to taste)

Freshly ground pepper (to taste)

Curry Ingredients

• 2 tbsp coconut oil

• 1 medium onion, finely chopped

• 2 tsp ginger, peeled finely minced (to taste)

• 1 garlic clove, finely minced (to taste)

• 1 tbsp finely minced hot chilli (optional)

• 2 cups coconut cream (approx. 1½ cans)

• 2 tbsp maple syrup or coconut sugar (to taste)

• 3 cups assorted veggies, cut in large bite-sized pieces

For Serving

• Cooked quinoa or brown rice

• ½ cup raw or toasted sunflower and pumpkin seeds

• Raw or toasted shredded coconut

• Coriander and mint leaves

• Plain yoghurt (optional)

Method

1. Heat oil in a medium to large pot over medium/high heat, add onions and ginger, and stir for 1 minute. Then add garlic, hot chillis, if using, and spice mix, and cook for 1 minute longer while stirring.

2. Then add the coconut cream and maple syrup or coconut sugar, and continue cooking while stirring occasionally for 10 minutes. Add the veggies and cook approx. 5 minutes until they are just cooked through.

3. If you are using cooked chicken, prawns or lamb add it with the veggies and heat through. Continue cooking while stirring until everything is heated through (approx. 3–5 minutes).

4. Check for seasoning and add a little more salt and pepper if desired. Serve over cooked quinoa or brown rice and garnish with sunflower and pumpkin seeds, shredded coconut, coriander and mint leaves. It’s also great with a dollop of plain yoghurt.

For more about Kate McAloon and 'The Flavour of Joy', check out her website and social handles:

Website: https://www.theflavourofjoy.com

Kate McAloon Instagram: Chef Kate McAloon

Kate McAloon Facebook: Chef Kate McAloon