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.

Asian marinated king oyster mushrooms

The meat for vegetarians! King oysters have little taste themselves, so when marinated in this flavour packed sauce, they are taken to a whole new level! Alternatively, they are lovely with garlic and butter on toast. My stomach is rumbling as I think of them!

Here, I have teamed them up with turmeric fluffy rice and fresh broccolini from my garden, with a little melted butter. When it’s that fresh, there is nothing like simplicity – let the greens shine!

You can serve the mushies with any asian greens, or even some edamame.


4 large king oyster mushrooms

4 tbsp organic tamari
4 tbsp rice wine vinegar
1 tbsp organic coconut sugar
2 small garlic cloves finely diced (or 1 large one)
1 tbsp sesame oil
pinch white pepper
green onion finely sliced
black sesame seeds
rice bran oil

to serve
steamed white rice *add 1/2 tsp turmeric whist cooking and a little sea salt
cooked broccolini *add a little nob of butter + course sea salt


Slice the king oyster mushrooms into 5 thin slices each (lengthways).

Add all of the marinade ingredients to a glass bowl. Stir well.

Add the slices of oyster mushrooms to the marinade, cover and pop in the fridge for at least 2 hours.

Add a little rice bran oil to a large frypan over a medium heat. Add the mushrooms in two batches and cook until caramelised on both sides (approx 8 mins cooking time). Don’t overcook, as they tend to become rubbery in texture. Add the remaining marinade at the end of cooking and reduce slightly.

Serve in bowls with the turmeric rice and broccolini. Drizzle the marinade sauce over the mushrooms.

Scatter with black sesame + sliced green onions.


I’d LOVE to know what you’re cooking – if you have tried one of my recipes, I welcome feedback! Thank you for following me.

Much love,

Kristy x


Curried Sausages (Vegetarian)

Take a trip back to your childhood, with this old banger (no pun intended). Curried Sausages and creamy mash. My childhood self loved curried sausages for being warm, comforting + full of flavour.

The perfect midweek meal.

Serves 4


1 tablespoon evoo
600g meat free sausages
1 x large brown onion, thinly sliced
2 x carrots thinly sliced
2 x garlic cloves diced finely
1 tablespoon curry powder
1 tsp cumin powder
1/4 tsp turmeric
2 cups organic vegetable stock
1 tbsp organic corn flour

mashed potato *make ahead and keep warm


Heat the evoo in a large pan over a medium heat. Cook sausages until browned. Set aside.

Add onion, carrot + garlic to the same pan and cook until the onion is translucent. Add the curry powder, cumin + turmeric and cook until fragrant. Add the stock. Return the sausages to the pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes.

Add 2 tbsp water to the corn flour to form a paste. Add to the pan and stir though. Remove the pan from the heat, once the sauce thickens.

Season well. Serve on a bed of creamy mash potato and drizzle sauce all over.


Happy nostalgic times,

Kristy x

*Add peas or spinach to the pan (just before serving) for that extra green goodness. You can also serve this dish with turmeric rice.

*Fun fact. Banger is Aussie slang for sausage.