Vegan curry it’s a vary nutritious chicken curry alternative. High in fibre, Potassium, Calcium, Magnesium, Phosphorus and VitA.

Recipe Ingredients*

  • 1 cup Chickpeas
  • 2 Tbs Coconut oil
  • 1 bunch Curly kale, raw
  • 1 tsp Garam masala
  • 2 Garlic, raw
  • 1 Tbs grated Ginger, fresh
  • 1 Onions, raw
  • 2 tsp Pepper, black
  • 1 Peppers, chilli, red, raw
  • 1 cup cubes Squash, butternut, raw
  • 1 Sweet potato, raw
  • 1/2 cup Tomato sauce, homemade
  • 1/2 Turmeric root 1 tsp or ground

*Use organic ingredients whenever possible


Cooking Instructions & Notes

  1.       Wash, peal and cut the veggies into small pieces.
  2.       Grate garlic, turmeric and ginger.
  3.       Put all the ingredients except the sweet potato and butternut squash and kale in a pan,   bring to a simmer for 5 minutes.
  4.       Add the sweet potato squash and chickpeas and cook until tender for 10-12 minutes.
  5.       Pour in the coconut milk and stir in the kale and cook for a minute until wilted.

Recipe by Ola Mazurkiewicz NT mNTOI

Ola’s Website

Ola’s Speciality and clinic


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