Tandoori Pumpkin Curry


This time of year calls for hearty, comforting dinners and this is just that. This is a vegetarian curry but feel free to add in chicken or prawns to your liking. I used pumpkin which adds amazing flavour and texture but when they go out of season (sadly!) you can sub in sweet potato. A great curry is down to a great curry paste and mine is really simple but incredibly fragrant and flavourful, so gorgeous with the luxurious coconut milk. Whether you’re sitting down for a family dinner or curling up by the fire with a bowl on your lap, this curry is sure to hit the spot.

Serves 4-6

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1 White Onion, Diced

1 Aubergine

1 Small Pumpkin (or 2 Large Sweet Potatoes)

400ml of Light Coconut Milk

1 Tablespoon of Coconut Oil

For the Curry Paste:

3 Tablespoons of Tandoori Curry Powder

3 Tablespoons of Tomato Paste

2 Tablespoons of Coconut Oil, Melted

3 Cloves of Garlic, Minced


Start by peeling and chopping your pumpkin into cubes. Drizzle some coconut oil over the cubes and roast at 200’C for about 30 minutes.

While that’s roasting, chop your aubergine and add it to your pot with a little coconut oil on medium hight heat. After a few minutes when it’s started to brown and soften add in the diced onion. Cook for another few minutes until the onions start to soften.


Mix together all of the curry paste ingredients until you have a fragrant and bright red paste. Add it in on top of the aubergine and onions and toss it all around to coat the veg. Let it cook and sizzle for a minute or two.


Pour in the coconut milk and about 150ml of water and stir. When the pumpkin is done add it into the curry and let it simmer away for 15-20 minutes to thicken and infuse.

Serve and enjoy!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

I had mine with some coconut quinoa (quinoa cooked in part coconut milk part water).

Simple Slaw


This recipe couldn’t be simpler, hence the name! The taste, however, is full of punch and freshness. Slaw is an amazing side as it goes well with so many things- fresh and flavourful this will add a beautiful (literally) crunch to any dish!

Serves 4-6



1/2 a Red Cabbage

2 Carrots

3 Heaped Tablespoons of Greek Yoghurt

1 Teaspoon of Dijon Mustard

Juice of Half a Lemon

Coarse Salt

1 Spring Onion


Roughly dice the cabbage and add it to a large bowl. Don’t give this too much thought, it’s nice to have different shapes and sizes in each bite! Grate the carrot in on top and mix it all around.


In a separate bowl combine the yoghurt, dijon, lemon juice and salt. Pour the sauce over the slaw and toss it all around.


Sprinkle with some chopped spring onion and serve!


This recipe is Gluten Free.

Pumpkin Pie


I know pumpkin pie is all about Thanksgiving and we’re still a few weeks away but I just couldn’t resist! Every time I passed a pumpkin in the supermarket they reminded me how good it is! I adapted the filling recipe from the back of my can of Libby’s pumpkin purée and decided to make a pecan crust as they pair so deliciously with pumpkin. Whether your a pumpkin pie addict or you’ve never tried it, this is sure to win you over to my healthy-fied version!



For the Crust:

2 Cups of Pecans

1 Cup of Ground Almonds

1 Egg

2 Tablespoons of Coconut Oil, Softened

1 Pinch of Coarse Salt

For the Filling:

1 Can of Pumpkin Purée

3 Eggs

1/2 Cup of Agave or Maple Syrup

1/2 Cup of Coconut Milk

2 Teaspoons of Cinnamon

1/4 Teaspoon of Ground Cloves

1/2 Teaspoon of Ground Ginger

Pinch of Coarse Salt


First make the crust. Add the pecans to your food processor and blitz until you have a coarse pecan flour.


Add in the egg, coconut oil, pinch of salt and ground almonds and blitz until you have a sticky-ish dough that starts to clump together.


Press the dough into your pie dish evenly. I used a silicone pie mould because I wanted to take the entire pie out of the dish for serving but you can use a pretty glass or ceramic dish if you want to serve straight from it.

Add the pumpkin purée and eggs to the food processor and blend just to combine.


Add in the coconut milk, agave, spices and salt and blitz until you have a gorgeous creamy mixture.


Pour it into the pie crust and bake at 180’C for 40 minutes.


Take it out and let it cool completely so that it sets. Then serve and enjoy!

This recipe is Gluten Free, Dairy Free & Paleo.


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