I am a travelling Vegan Chef and Yoga Teacher. I live mostly between Bali and Norway. My Food Philosophy is expanding along with my inner growth. I am seeing an important connection between both the physical and emotional bodies to be healthy through nutrition. Emotional nourishment through food plays such an important role in ones wellbeing.

Divine Indian Curry

Divine Indian Curry

Indian Curry

I made this curry during a retreat I was cooking at. It's a great dish to serve for bigger groups, as well as for just a few. It has a lot of flavour, without being spicy.

Curry was one of the first things I started cooking for myself. As long as the different spices are well combined in proportion and flavour, it's a fairly simple dish to make. I like to play with colors of vegetables, and make sure not to overcook the vegetables. It's better to put them in towards the end, when the flavours of the curry has had time to blend together. 

You can use any vegetables of your preference. I usually like to use pumpkin or tomato as a base ingredient, which will cook until it dissolves and becomes a part of the sauce.

The quantity of spices can sometimes be difficult to measure, as the strength of the spice differs. Best is to start soft and then let the spices blend for a while and add more if needed.

Serves 4 people

Coconut oil for frying
1 onion, cut into cubes
2-3 cloves garlic, finely chopped
2 tablespoons grated ginger
about 700 gram Pumpkin, peeled and cut (or substitute with about 4 cups finely chopped tomatoes)
1 red bell pepper, diced
1 cup sugar snap peas, sliced
1/2-1 teaspoon chili powder (depending on it's strength)
2-3 teaspoons mild curry powder
1 teaspoon cumin
1/2 teaspoon coriander powder
1/3 teaspoon turmeric
3-5 cups water
1 cup cooconut milk
a handful fresh coriander

Fresh coriander for garnish
Lime to serve with the soup
Rice for serving

1) Fry onions on medium heat in a pan with coconut oil. After a minute or so, add garlic and fresh ginger and keep stirring. Once the onion is soft add spices and fry for another minute
2) Add water and pumpkin, plus coconut milk and salt. Bring it to a boil and let it simmer on low heat for about 20-30 minutes, while tasting to see if you need to add more of the spices
3) When you are satisfied with the taste, add vegetables and let them simmer until soft
4) Take the curry off the heat and add coriander, a few minutes before to serve them
5) Serve with more fresh coriander and lime to squeeze on top.

"Om Hreem Shreem Annapurneshvaryai Namaha"

"Devi Annapurneshvari, goddess of food and nourishment, please bless this food with health and goodness and give me all the nourishment my body needs"


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