Simple Vegetable Curry

A delicious winter warmer that allows you to use up whatever veggies you have left in the fridge. Serve with steamed basmati rice or a nice piece of fish.


1/2 leek or onion

2 cloves garlic – crushed

2 tablespoons olive oil

1 kilo chopped mixed veggies – any combo will work

(pumpkin, zucchini, celery, carrot, broccoli, cauliflower, red capsicum)

1/2 tablespoon curry powder (alter depending on taste)

1 x 270ml can ayam coconut milk

1 cup chopped tomatoes

1 tablespoon coconut sugar

1/4 cup fish sauce

2 heaped teaspoon sea salt

Large handful chopped coriander and parsley

1 cup baby spinach


Heat oil in a large frypan. Cook leek or onion until soft. Add chopped vegetables, garlic and curry powder and cook for 5 minutes stirring often.

Add can of coconut milk, tomatoes, coconut sugar, fish sauce, herbs and salt. Bring to boil, reduce heat and simmer covered for 10-15 minutes until veggies are tender. Add baby spinach and stir gently. Remove cover and cook over a medium heat for 5-10 minutes until curry thickens.

Serve on its own or with a nice piece of fish on top. Top with a few extra herbs, a few cashews and a small dollop of mango chutney