Earthchangers College

Raising vibrations to help humanity

The reason I added the Red Chilli paste and Vegetable stock recipes, is because it is part of this recipe. I love curry and I am seeing that there are many varieties of it. I found this one, with some additions by myself, and it turned out pretty good. 


2 tablespoons vegetable oil

1 onion, chopped

1 celery stalk, chopped (optional)

1 leek, chopped (optional)

3 garlic cloves, crushed

1 medium butternut, skinned, deseeded and cubed. (I keep the seeds, dry them and the toast them later for salads or on freshly baked bread. I waste nothing!)

2 sweet potatoes, peeled and cubed

8 potatoes, peeled and cubed

1 tomato, chopped (Optional)

1 or 2 apples, cored, peeled and cubed

2 1/2 teaspoons curry paste (see Red Curry Paste recipe I added)

1 tsp turmeric

a thumb fresh ginger, grated

2 bay leaves

2 cups vegetable stock (See recipe already uploaded, you can also use store bought if you like living on the edge)



1/2 tin coconut cream/milk (Optional, but I like the creamy, richness it adds)


Heat the oil in a nice big saucepan or pot and fry the onions, celery and leek for about 4-5 minutes until golden.

Add the garlic, butternut, sweet potato, potato, tomato and apple. Stir in the curry paste, turmeric, ginger, bay leaves, stock and season to taste.

Bring to the boil, stir well, then lower the heat to medium, cover for about 15-20 minutes until the vegetables are cooked to your liking. Stir from time to time.

Just before dishing up, I added the coconut cream/milk and let it simmer for another 2-3 minutes.

Serve with cooked brown basmati rice.

* This was lovely. I did find a korma recipe I plan to try out. It looks even better. 

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