The week of curries

My kids are polar opposites when it comes to tolerance for chilli (as they are in many other ways!). Mitch can’t get enough of the stuff and Imogen can barely tolerate a whiff of it. So their preferences when they make curry are quite different. This week we simply improvised for Imogen’s recipe, while Mitch’s was adapted from a leaflet I picked up a fruit & veg shop – as were the 2 desserts.

Imogen’s Very Very Mild Curry


1 onion, peeled and diced

2 cloves garlic, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

2 tsp garam masala

1/2 tsp cinnamon

1 medium sweet potato, peeled and diced

1 cup water

1 head broccoi, cut into florets

2 large zucchini, diced

1 bunch kale, destemmed and finely shredded

1 cup water

1 cup cooked chick peas

remainder of 1 x 400 ml can of light coconut cream after we took out 1/2 cup for the following recipe


Water sauté onion and garlic until soft. Add spices and stir continuously until they become fragrant. Add sweet potato and water and simmer, covered, for 10 minutes. Add remaining vegetables and simmer for another 15 minutes or until vegetables are soft. Stir in coconut cream and simmer for another 10 minutes.

Imogen’s Very Very MiId Curry

Mangoes and bananas with palm sugar cream


1/4 cup grated palm sugar

1/4 cup water

1/2 cup light coconut cream

1 tbsp lime juice

4 mangoes, peeled and thickly sliced

2 ripe bananas, sliced diagonally

flaked coconut, to serve


Combine palm sugar, water and coconut cream in a heavy based saucepan and stir over medium heat until mixture comes to the boil. Reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat, stir in lime juice and set aside to cool. (If you have a Thermomix, set to 100°C, speed 4, for 5 minutes. You can also grate the palm sugar in your Thermi.)

Arrange mangoes and bananas on serving plate, drizzle with cooled sauce and top with flaked coconut.

Mangoes & bananas with palm sugar cream

Mitch’s carrot, sweet potato and cauliflower rogan josh curry


1 brown onion, peeleed and cut into thin wedges

350 g orange-fleshed sweet potato, peeled and cut into 3-4 cm dice

2 carrots, thickly sliced diagonally

1/3 cup Rogan Josh curry paste (recipe below)

1/2 cup cauliflower, cut into small florets

2 zucchinis, diced

100 g mushrooms, sliced

400 g cooked chick peas

400 g can diced tomatoes

1 cup light coconut cream

100 g baby spinach leaves

125 g mini roma tomatoes, sliced lengthways


Water sauté onion for 3 minutes or untl soft. Stir in sweet potato and carrots and cook , stirring often, for 5 minutes. Add curry paste and cook, stirring, for 2 minutes. Add cauliflower, zucchini, mushrooms and canned tomatoes. Cover, bring to the boil, then reduce heat and simmer for 30 minutes.

Add chickpeas and coconut milk. Return to the boil, reduce heat and simmer, covered, for 15 minutes. Stir in spinach and roma tomatoes. Cook for 5 minutes.

Mitch’s carrot, sweet potato and cauliflower rogan josh curry

Rogan josh curry paste


2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorns

2 cloves garlic, peeled

thumb-sized piece of fresh root ginger, peeled

75g roasted red peppers, from a jar

1 tbsp paprika

1 tsp smoked paprika

2 tsp garam masala

1 tsp turmeric

2 tbsp water

2 tbsp tomato paste

1 fresh red chilli , seeded

small bunch fresh coriander, trimmed of roots


Toast the whole seeds and peppercorns in a dry frying pan until golden brown and fragrant (or cok on Varoma temperature in Thermomix for 8 minutes on speed 1), then grind to a powder in a food processor or high speed blender. Add the rest of the ingredients and blend until you have a smooth paste.

Rhubarb and strawberries in blood orange juice


1 bunch rhubarb, trimmed

1/3 cup blood orange juice

2 tbsp date or palm sugar

250 g strawberries, hulled and halved


Cook rhubarb, date or palm sugar and orange juice in a heavy-based saucepan for 5 minutes or until rhubarb is beginning to soften. Add strawberries and continue to cook for 2-3 minutes or until rhubarb is soft. Chill until ready to serve.

Rhubarb & strawberries in blood orange juice


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