FREE Standard Shipping on All Orders $89 or Over

Call Us 1800 MY PERFECT

Plant-based Yellow Curry

Now I don’t know about you but I know I’m a sucker for a good curry, especially one that packs a punch with flavour! There’s just something so comforting about tucking into a bowl of curry and when you throw in a few starchy veggies such as carrots, sweet potato, squash and potato, then you are really in for some nourishment!

Just the past week, I have set out on a healing journey to heal from conditions that have been plaguing my life for years (IBS, Pyrrole’s disorder and adrenal fatigue). I have done many different things along the way to try to heal from these conditions but never for long enough (and probably not strict enough if I am honest).

I have gone fully plant-based (not vegan). The difference between a vegan lifestyle and a plant-based lifestyle is this:


True veganism is deeply rooted in animal rights. This means avoiding any food or other substance/material made from any living creature (this includes honey, meat, fish/seafood, chicken, dairy, eggs, leather, suede, feathers, silk and more). To be a true vegan is to follow this lifestyle to the letter.


To follow a plant-based diet means basically, most of the foods you consume have come from plants (veggies, fruits, legumes, pulses, grains, seeds, herbs, roots etc. similar to vegan but I believe it’s a little more relaxed (well that’s my interpretation anyways so i’m rollin’ with that). I think on a plant-based diet it is still ok to have some foods that have an animal origin if you choose to? Because it’s called a “plant-based” diet not a “Plant-entirely Diet”. It is based on plants but doesn’t have to be entirely (and again, this is the way I choose to see it, you may have a different view and that is totally ok.

So anyways, back to what I was saying about my plant-based way of being now because I am trying to heal. I am eating predominantly fruits and veggies (lots of fruits in the morning and in my smoothies) and loads of salads, stir frys, raw dishes, soups, broths, and of course a good curry! ♥

I am still having bone broth, collagen powder and raw honey because I am of the belief that these foods are extremely nourishing and healing for the body so I choose to have these in my diet. Broth and collagen have incredible abilities to repair tissues, improve skin, accelerate healing and much more and raw honey is medicine from nature, it has been said to help with memory, Alzheimer’s and dementia!

This curry was inspired (as are some of my recipes) by Anthony William @themedicalmedium. I like to find a good recipe that appeals to me and I know that my husband Jason will like and then tweak it so that it’s more me. I really hope you love this recipe as much as I shoved it into my gob.

Perfect Supplements Australia


Ingredients for Curry

  • 1-2 tins of coconut milk
  • 1-cups water
  • 2 waxy potatoes
  • 1 large sweet potato
  • 1 butternut squash
  • Tin of chickpeas
  • 1 res capsicum
  • Bunch coriander
  • Jar of yellow curry paste (or make own)
  • 1 tbsp raw honey
  • 8 cloves garlic minced (or buy in jar)
  • 3 onions
  • 2 tbsp grated ginger
  • 1 lime
  • 1 tbsp coconut oil
  • 1/2 tsp himalayan salt

To Serve

  • Coconut yoghurt
  • Red chilli sliced fine
  • Mung bean sprouts

Note: try to use organic ingredients where possible for increased health, healing and vitality! 


  1. Peel your onions and then slice them into wedges
  2. Peel and wash your root veggies and red capsicum then chop them up into large chucks and set aside
  3. In a pan on medium add your oil and then sautee the onions until slightly translucent, add in the garlic, ginger and yellow curry paste. Sautee this until well-combined
  4. Add the root veggies, the coconut milk, chickpeas and the root plus stems of the coriander (which you’ll take out later)
  5. Simmer on low heat for about 45-60mins. Keep checking to see if you need to add some more water or another tin of coconut milk?
  6. Once this has simmered for this time and you are happy with the tenderness of the carrots then you can add the salt and raw honey.
  7. Before serving, make sure to take out the coriander stems.
  8. Serve in bowls with a big dollop of coconut yoghurt, a good handful of mung beans and some coriander leaves.
  9. Enjoy this delicious curry!

The post Plant-based Yellow Curry appeared first on Perfect Supplements Australia.

Leave a comment

Please note, comments must be approved before they are published