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Vegan Thai Red Curry with Veggies

Cosy up in front of a movie with this over some aromatic brown jasmine rice for a real treat! You can experiment with the veggies, but eggplant, red capsicum and pak choy is our favourite combination. I like to toss in some pre-marinaded tofu or tempeh at the end of cooking for a protein kick.


1 very large eggplant

2 Tbsp coconut oil (refined is fine, or other oil of choice)

1 medium onion, sliced

1 batch of Thai Red Curry Paste

1 Tbsp light brown sugar (or palm sugar)

1 x 400mL tin coconut milk (at least 65% coconut)

Tamari to taste

1 very large red capsicum, sliced

6 bunches pak choi or bok choy or whatever you wanna call it, stems sliced and leaves just chopped in half

300g bean sprouts


Preheat oven to 180C.

Chop the eggplant into cubes, leave the skin on it’s good for you 🙂 Pop them on an oven tray, drizzle with a little olive oil and sprinkle them with salt. Roast them for about 15- 20 minutes.

Heat the coconut oil in a saucepan then add the onion and saute on a medium heat for a few minutes. Add the curry paste and and continue a few more minutes, then add the sugar and let it caramelise.

Add the coconut milk and bring it to the boil. Stir in the tamari and sliced capsicum, cover and simmer about 5 mins. Mix in the stems of the pak choy and simmer a further 10 minutes. Finally, add the roasted eggplant, pak choi leaves and bean sprouts and simmer a further 3 minutes before adding the fresh basil and coriander leaves.

Remove from heat and serve over brown rice, garnished with extra coriander and basil leaves.


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Vegan Thai Red Curry Paste

Fresh, homemade curry paste is super easy to make – why buy the overpriced stuff in jars that contains all those hidden toxic ingredients described as numbers rather than real food? You won’t find flavour 621 on this ingredient list!


4 garlic cloves

1 small white onion, peeled

20g peeled galangal

20g peeled ginger

4 long red chillies, deseeded

3 kaffir lime leaves

1/2 bunch fresh coriander stems (keep leaves for curry itself)

1/2 tsp turmeric

1 Tbsp ground coriander

1 Tbsp paprika

juice from 2 limes

50mL rice bran oil


Put everything except the oil in a food processor a blitz to form a smooth paste.

Scrape down the sides, add the oil, then blend at a slower speed until it’s all combined and a little creamy.

The paste can be stored in the fridge for a week if you’re not using it immediately (See recipe for Vegan Red Thai Curry Veggies).

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Kitchen Spring Cleaning

Spring gardenWith the weather warming and the blossoms budding I have found myself this week in the throws of spring cleaning. At first I felt daunted by everything that needed to be sorted through, but I’ve decided to take it slow and in complete mindfulness like a true Yogini. Rather than be overwhelmed, I’m giving myself the entire season to get the job done. By giving a half an hour here, 20 minutes there, the tasks are gradually getting ticked off the list.

The Jivamukti Focus of the month is “the magic of cooking” and this has turned my attention to the kitchen – I am currently taking a break from emptying all the drawers, wiping down the insides, trashing the junk and putting everything that is necessary back in its rightful place. Over the next few days I’ll attack the tupperware cupboard, which has grown to now include various take-out containers and jars that I always think I can recycle a use for. I also suspect a number of children’s plastic cups, plates and bowls may make their way to the Magdeline Centre (along with the 2 bags of kids clothes and shoes – their winter wardrobe was last week!). After this I’ll tackle the pantry where much disorder lies (food is dumped on any shelf that has an inch of space). Judging by the number of cans that I actually can see, I’m sure a few pots of mexican bean chilli will be on the menu soon too.

Does spring cause you to stop and assess your clutter? Dealing with it is half the battle, but I find when I’m up and running I gain momentum to keep going. Its a great way to get rid of junk that is weighing you down, both in the home and in your life. I personally can’t wait until my kitchen is sparkling clean and ordered – cooking with mindfulness will be a breeze when everything is easy to find! What are your tips for a satisfying spring clean?

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The Magic of Cooking

The magic of cooking

Food is a part of our lives every single day. We not only rely on it for nourishment but also use it to bring people together. We share it with those we love most and look forward to it over Christmas, birthdays and other holidays. Large or small, lavish or ordinary, coming together over a meal is something we all enjoy. Food gives warmth and a sense of celebration that promotes community and union no matter what the gathering.

The act of cooking itself can be very magical – a wholesome meal may appear simple, but this everyday pleasure can help bring your body and mind into peaceful balance if prepared with the right intention. Cooking for others is also a powerful service when done with unconditional love and gratitude. The first step is to enter the kitchen with a clear intention, calm and easy, free from distraction. Never cook when angry or upset!

Next, look at the quality of your ingredients. Using all organic, seasonal and locally grown-ingredients is great, but even making sustainable and ethical choices are a good start. Making the dish vegan to reduce suffering doesn’t hurt either.

Then take a moment of appreciation for all of the effort and time that goes into creating these ingredients by giving thanks to everyone and everything that has helped bring them to your kitchen. For instance, thank Mother Nature for the water, sunlight, soil quality and energy systems that create healthy food in the world today. Thank the farmers and producers for growing and making the ingredients. Thank the factory workers for packing the food. Thank the drivers and pilots for delivering the food to where it needed to be. Thank the market, the retailer, the shopkeeper, the cashier etc. who sold the food to you. Or, to keep it simple, repeat to yourself a few times “I thank everyone and everything that went into the creation of this food”.

Finally, think clearly about whom you are preparing the food for. Are they friends and family or is the meal an offering to those in your community who suffer each day from lack of food? Take an opportunity to see these people clearly and deeply, express real love and friendship in your cooking. Thank them for giving you insight and compassion as well as joy and love in your life.

Gratitude in cooking allows us to become more aware of the preciousness of food and of our family and friends. Remembering that every vegetable, every drop of water, every grain contains the life of our planet and the sun can deepen our relationship with the earth and all species.

This month, I invite you to contemplate and celebrate what the simple act of cooking wholesome food does for your family, community and culture. Feel free to share a recipe or a photo of your favorite dish and see if this practice makes the food taste especially delicious to all that share it!

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