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Curries & Casseroles

Simple Satay


1 tablespoon rough peanut butter

3 tablespoons coconut cream

400 gram can if chickpeas

1 cup chopped tomatoes

1 cup green beans and peas

1 cup chopped sweet potato

1 cup chopped baby potatoes

1 flat teaspoon turmeric powder

Cracked pepper and Himalayan salt to taste

10 curry leaves

Chopped parsley and mustard sprouts for garnishing

1 tablespoon of olive oil

500 millilitres hot boiled water

Heat the oil in a large frying pan.

Add the tomatoes and fry for 1 minute then add the turmeric and 5 curry leaves and fry for 2 minutes. 

Add the potatoes and sweet potatoes and cook for 5 minutes. Add a little water if it sticks to the pan. 

Add the peanut butter and stir well. Then add the coconut cream and stir well again. 

Add the chickpeas and half the water and simmer for 5 minutes. 

Add the peas and beans and cook for 3 minutes. 

Add salt and pepper to your taste and stir through.

Serve hot with the parsley, mustard greens and remaining curry leaves as a garnish. 

This is delicious eaten by itself or you can serve this with cooked rice or flat bread. 

Chilli Non-Carne


500grams vegan mince

400gms diced canned tomatoes

400gms canned red beans or (brown lentils used)

1 cup frozen peas

6 medium sliced mushrooms

1 onion diced

2 green onion leeks chopped 

2 teaspoons chilli flakes

2 heaped teaspoons of turmeric

1 heaped teaspoon minced garlic

1 heaped teaspoon minced ginger

1 tablespoon of olive oil.

1 teaspoon of vegetable salt.

600ml water.

Corn chips and tortilla bread to serve

In a saucepan on medium heat add the olive oil, onion, chilli flakes, turmeric, garlic, ginger and stir for 5 minutes.

Add the mushrooms and peas and stir for 2 minutes.

Add the remaining ingredients and stir well, cover the saucepan and reduce the heat to low. Cook for 15 minutes.

Serve with the side salad, corn-chips and tortilla bread.

Side salad:

200 grams mixed salad leaves

1 avocado diced

Juice of 1 lime

1 tablespoon of mayonnaise 

1 teaspoon of mustard.

Place the salad and avocado into a salad bowl. Mix the mayonnaise mustard and lime juice together and toss through the salad and avocado. Serve.

Serves 6

Lentil and vegetable curry 


400 gram can of brown lentils

2 cups of fresh or frozen vegetables of your choice. (Mixed leaves, eggplant, squash, capsicum and mushrooms used)

1 teaspoon turmeric powder

1 teaspoon chilli flakes

1 diced onion

1 tablespoon of olive oil

6-8 curry leaves

400 millilitres of water.  

Fry the spices on a low heat in the olive oil for 2 minutes. 

Add the onion and curry leaves and cook for another 5 minutes. 

Add the tomatoes and cook for 2 minutes.

Drain the liquid from the lentils and add the lentils and  vegetables. 

Stir and cook for 3 minutes. 

Add the water and stir though well. 

Cover with a lid and cook for 15 minutes.

Serve hot with flat bread, boiled or steamed rice. 

Chickpea and Pumpkin Curry


400 grams cooked chickpeas (canned chickpeas are ok)

400 grams diced canned tomatoes

250 grams of water

400 grams roasted butternut pumpkin (see recipe below)

2 bay leaves

6 curry leaves

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 teaspoon chilli flakes

Add the chickpeas, tomatoes, water, ginger, garlic, chilli and herbs to fry-pan on medium heat. 

Cook for 10minutes. Add the pumpkin and stir lightly. 

Put the lid on and cook on a low heat for 10 minutes. 

Turn the heat off and serve hot with the Chilli Lime Rice (see recipe below)

Serves 6

Vegan Bangers and Mash

Onion Mushroom Sauce


2 medium onions sliced finely

1 tablespoon of olive oil

10 button mushrooms sliced

1 packet of vegetable soup or salt and pepper to taste

Fry the onions & mushrooms in the oil until soft and add the vegetable soup or the salt and pepper with 100 ml of water and stir until the water is absorbed, add another 100 ml stirring until absorbed and add the last 100 ml until you have a smooth texture sauce. 

Mashed Potatoes and Vegan Sausages


2 large potatoes

4 large vegan sausages

1 dessertspoon of olive oil butter

Salt and pepper to taste

Boil the potatoes and vegan sausages until the potatoes are soft. 

Remove the sausages and drain most of the water leaving about 200 ml with the potatoes. 

Purée the potatoes and olive oil butter in the water and add salt and pepper to taste. 

Serve with the onion mushroom sauce and vegan sausages. 

Serves 4