Keema with peas + Kachumber Salad (Vegetarian)

A little spicy Indian inspired meal, this one. It’s probably not super traditional – but it’s my take on it!

Keema is ground or minced meat – with a curry flavour. Here, obviously my version is vegetarian – where I use a plant based mince. It can be made in one pan, in as little as 15 minutes.

You can get your Keema cooking, whilst you prepare the salad.

Perfect for four x


400g plant based mince
1 peeled brown onion
1 heaped tbsp ghee
1 inch long piece of ginger
4 garlic cloves
1 tsp red chilli powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1/2 tsp sea salt
1 cup water
1/2 cup fresh peas

to serve

steamed white rice
natural yoghurt
fresh sliced chillies, or chilli flakes
fresh coriander leaves
lime wedges
gf flat breads


Place your onion, ginger and garlic cloves in a mini chopper. Pulse until very fine (this is so you don’t have large chunks of onion in your mince).

Heat the ghee in a deep based frypan over a medium – high heat. Add the onion mixture to the frypan. Sauté until translucent. Add your mince and cook until there is no moisture. Add the ground spices, stir and cook for a further minute. Add the water and stir. Turn down to low – medium heat, over and allow the mince to continue to cook until all the water is evaporated.

Add the peas and stir through.

Serve on steamed rice with a dollop of yoghurt, scatter with chilli and coriander leaves. Squeeze fresh lime on top.


Kachumber Salad

1 small cos lettuce
1/4 red onion sliced thinly
1 lebanese cucumber *cut into rounds
400g organic chickpeas *drained
3 tomatoes chopped
fresh coriander leaves
8 fresh mint leaves
1 lime juice
2 tsp toasted cumin seeds
sea salt
chill flakes


Wash + cut your lettuce into bit sized pieces. Add to a large bowl. Throw in the sliced onion, cucumber, chickpeas and tomatoes. Mix through.

Add the juice of a lime + a good drizzle of evoo. Season with sea salt and chilli flakes. Throw in the toasted cumin seeds.

Slice the mint finely and add to the salad. Add the coriander leaves. Mix through.

Serve alongside the keema, rice + flat bread.

Chilli coconut curry mussels

Mussels have little impact on surrounding ecosystems, are a sustainable protein, and are a rich source of omega-3 fatty acids. Not only that, they are juicy, tender and taste of the sea. The addition of turmeric and other ground spices give the curry its beautiful golden hue.

Brimming with nutrition and flavour!

Looking for something new to try/cook up this weekend?

Mussels take no time to cook – which makes this meal a go-to for a quick whip up (+ looks bloody fantastic!).

I like to serve this curry up with steamed brown rice and fresh herbs.


Serves 4

1kg certified organic mussels
1/2 diced red onion
1 tsp grated ginger
2-3 cloves diced garlic
1 & 1/2 tsp ground cumin
1 & 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli flakes
400g organic diced tomatoes
400g organic coconut milk
1 cup organic veggie stock

fresh coriander
fennel fronds


Sauté the onion in a wok – with a splash of evoo, over a medium heat until translucent.

Stir in the ginger and garlic and continue to sauté for 30 secs or so. Throw in all of the ground spices and chilli flakes (you can add more if you like it spicy). Stir and cook until fragrant.

Add the chopped tomatoes and stock to the wok and stir. Simmer for around 20 mins until the mixture reduces and becomes thicker.

Add the coconut milk and drained mussels and stir. I like to reserve a couple of tablespoons of the sea water, to add to the curry for that extra sea saltiness.

Cover and cook for 6-8 mins, or until the mussels open up. Not all of them will.

Serve immediately with steamed rice, scatter with fresh coriander, fresh chilli and fennel fronds.

Sweet potato, cannellini & kale curry

Curry, is a high priority staple in my house. I always cook it mild (as hubby doesn’t enjoy it too hot) and then add dried chilli flakes to spice it up!

There are so many options when it comes to curry…the base of this sauce can be utilised with other combinations – such as; chickpeas or butterbeans, pumpkin, potato or cauliflower and spinach or silver beet. The best, when you are trying to utilise veggies already on hand in the fridge. That, I find, is when I am most creative.

This curry is also fantastic slow cooked for around 3-4 hours.


1 tbsp ghee
1 tsp cumin seeds
1/2 red onion diced
2 cloves garlic finely diced
1/2 inch ginger grated
1/2 tsp ground cumin
1 tsp coriander ground
1/2 tsp garam masala
1 tsp turmeric
1/4 tsp cinnamon
pinch black pepper ground
chilli powder (to taste)
200g organic chopped tomatoes
200g cooked cannellini beans
1 large sweet potato (peeled & cubed)
1/2 cup filtered water
4 pieces kale torn into pieces
1 tbsp diced coriander stems
fresh coriander leaves
1/4 cup raw almonds
200g organic coconut cream
sea salt
plain, full fat yoghurt

steamed brown rice


Heat the ghee in a frypan over a medium heat. Add the cumin seeds and cook until fragrant.

Add the onion, garlic and ginger and cook until translucent.

Add the spices to the frypan and cook until dark and pungent. Add the tomatoes, coriander stems and water, reduce the heat and cover. Allow the sauce to cook and reduce a little.

Add the cubes of sweet potato and the coconut cream and cover. Cook for around 30 minutes or until the sweet potato is just cooked.

Add the cannellini beans and kale and season with sea salt.

Allow the curry to simmer for 15 minutes or until the desired consistency.

Scatter with fresh coriander leaves and almonds.

Serve in bowls with steamed brown rice, papadums and a dollop of yoghurt.