Vegetable Curry

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This is a vegetarian meal which is gluten, wheat and dairy free.

75g (3oz) Baby corn cobs

75g (3oz) cubed potato

75g (3oz) sliced carrot

75g (3oz) diced cabbage

25g (1oz) peas

150g (6oz) onion chopped

3 garlic cloves

1 teaspoon of chopped fresh ginger (powder can be used).

75g (3oz) tinned tomato

1 Dessertspoon of tomato puree

Half a teaspoon of cumin seeds

2 tablespoons of oil

1 teaspoon of chilli powder (mild)

1 heaped teaspoon of coriander

Half a teaspoon of turmeric powder

Half a teaspoon of Garam Masala


200ml of vegetable stock

1. Make up the vegetable stock and put to one side.

2. Heat the oil in a medium saucepan and add the onions. Fry until lightly browned. Add the chilli powder. Stir into the onion and then take off the heat.

3. Add the coriander, Garam Masala and turmeric.

4. Sauté for one minute.

5. Add all the rest of the vegetables and fry for a further minute.

6. Add the garlic, ginger, tinned tomato, tomato puree and cumin seeds, stir well.

7. Add the vegetable stock and bring the pan to the boil. Simmer for 20 minutes until the potatoes are cooked and the stock is reduced.

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