September 19, 2014


***REVISED 19/11/2014***

One pot wonders are great for those days where you just cant be stuffed to spend hours in the kitchen. You just chop and prep your ingredients and pop it all in the one pot on the stove. Cover. Cook. Eat. How simple is that! I came up with this blend when I was craving Indian food. Rather than caving and getting a take-away that would be filled with loads of preservatives, nasties, and possibly dairy I came up with this. It is amazing, delicious,

warming, and soul satisfying. Kinda like a hug, but in a curry form.

So my Clean Vegan Korma:

Serves 6 (note feel free to add more or less of spices to suit your taste)


Serves 6-8 (freezes perfectly for quick meals)


The Veggie Mix:

2 onions diced
6-8 cloves garlic (crushed)
1 TBsp water
2 cups pumpkin diced
4 carrots chopped
1 full sweet potato diced
2 cups cauliflower + the leaves (yes you can eat the cauliflower leaves and the stalks they taste great!) –chopped
2 cups broccoli chopped
1/2 cup peas
1 red capsicum diced
2 cans organic chickpeas (or whatever beans you like!)

For the Sauce:

2 cups water (up to 3 cups if you like a runny curry sauce)
1 can full fat organic coconut cream/milk
1 can organic diced tomatoes
2 TBsp organic tomato paste
2 TBsp tahini or almond butter
1 TBsp maple syrup (or honey for non-vegans) optional
½ cup crushed cashews (optional)
1/2-1 TBsp ground cumin (to your taste)
1 TBsp garam masala
1 tsp cayenne pepper
½ TBsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cardamom
1-2 tsp Sea salt and cracked pepper to taste
fresh coriander to serve


Cook your onion and garlic with 1 TBsp water to soften for 5 minutes in a large pot over medium to high heat. Then combine all the sauce ingredients and stir to combine. Add all the chopped veggies, place a lid on your pot, bring to the boil, then reduce the heat to a simmer (medium heat) and cook for 35-40 minutes (stirring occasionally to ensure no sticking) until all the vegetables are soft. The longer you leave this simmering away the more the flavours will infuse and absorb into the vegetables. Feel free to add more spice to suit your taste buds and add whatever veggies you have on hand.

Serve on top of wilted greens or cauliflower rice.

This freezes excellent and makes for the perfect quick last minute meal.

Theres a revised version of this in my new 120 Cleanse Book and is just one of 89 amazingly easy and tasty recipes included. Check it out here


Perhaps you have a slow cooker and could try it in that. Let me know if you do.

Got a favourite cuisine or meal you want me to try and make clean? Hit me up below.

With Love,