Autumn food is my favourite. It’s warm, comforting and nutrient-dense. And it doesn’t always have to contain pumpkin spice… This is one of my favourite curry recipes that I adapt whenever I cook it, according to what vegetables I’m craving. I’ve been cooking it for years, and what originally started out as a vegetarian recipe using lots of beans and pulses, now contains some chicken sausages because I would eat these with literally anything because mmmm.
This recipe is filled with anti-inflammatory spices such as turmeric, ginger, garlic and cinnamon. Miso is also a useful fermented food (has lots of beneficial bacteria), so our guts are fans! It substitutes coconut milk for a higher protein, lower fat alternative to help with macro-fitting, and can be easily adapted for different vegetables and/or meats as you wish. Making this the perfect recipe for busy people as we move in to the winter months, as we all start to get a little run down with the change in weather and busy schedules.


- 1 onion
- 2 garlic cloves
- 2 tsp miso paste
- 1 tin chopped tomatoes
- 1 tin white kidney beans
- 300g frozen okra
- 3 handfuls fresh spinach
- 150g quark
- 100ml Alpro coconut milk
- 10 Heck chicken Italia sausages (or 350g chicken)
- 2 tbsp coconut powder
- 2 tsp ginger
- 2 tsp cinnamon
- 2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp coriander
- 2 tsp sweetener
- 1 tsp salt
- Pre-cook the chicken sausages or chicken breast until roughly 90% cooked
- In a pan, soften the onion, garlic and miso paste for 2-3 minutes
- Add the spices and tomatoes and cook for a further 2-3 minutes.
- Add the quark, coconut milk and coconut powder, kidney beans and okra and cook for 2-3 minutes
- Add the cooked chicken and simmer for 10-15 minutes
- Add the spinach and stir in, cooking for a further 1 minute
- Serve with coconut rice, brown rice or sweet potato fries for a protein and carbohydrate rich warming meal.
- You can make this vegetarian by removing the chicken and replacing with lentils, quorn or more varieties of beans
- As always, this can be prepped in advance and stored in the fridge or freezer for an easy re-heatable meal (and it's usually better the next day!)
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