Coconut Vegetable Curry
Time: Under 1 hour
4 cloves garlic, finely chopped
2 tbsp grated ginger
2 medium tomatoes
1 onion (optional)
2 tbsp coconut or raw sesame oil
2 tbsp curry powder
4 cups of vegetables*
2 cups coconut milk
1 tbsp sweetener of choice
1 tbsp fresh basil
1 handful spinach or kale
salt to taste
Optional: 1 stalk of lemongrass (cut into smaller pieces), chili powder or fresh hot peppers
*My favorite combination is broccoli, carrot, peas and mushrooms. I also like sweet potato curry but it’s better to pre-cook the sweet potato and then add it to the rest.
Fry the garlic, ginger, tomato and onion to a large pan or pot on medium heat.
Keep stirring for 2 minutes, then
Add the vegetables, salt and the curry powder. Stir for another minute or two.
Add the coconut milk and let simmer for about 10 minutes.
Add in the greens and sweetener, and taste to see if you need to add more salt.
Serving suggestion: enjoy with basmati rice or rice noodles
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.