• Daniel Welstead

Vegan Malaysian Curry Recipe

Makes 2 525 Calories Per Portion


2 Carrots sliced

3 onions chopped

1 1/2 cups of fresh pineapple chopped

1 Lime Juice

1TBSP fresh ginger chopped

1 stem of lemongrass crush

1 handful of lime leaves

1 handful of fresh coriander

2 TBSP Soy Sauce

1 TBSP Indian Garam Masarla2 TBSP Thai Curry Paste

1 Tin Chopped Tomatoes

2 Sweeteners

1 Tin Coconut Milk


Put everything apart from the coriander and lime. Mix well and boil in a large pan for 20 minutes stirring regularly.

Add the coriander and the Lime and serve.


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks