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Fiji Fusion Curry

Vegan Fijian Fusion Curry

Buying Guide:

It goes without saying that most of us shop for our veggies at the name brand super markets and I suppose this is due to them having most things we need all under one roof but I have to say the best quality and value for your money is the smaller local shops.

If you go in to a local grocery store or veg supplier and don’t see what you want, you can have a chat with the owners and simply just ask them to order different verities of veg and exactly what you need for your dietary requirements and I am sure that they will be more than willing to help. Buy fresh as much as possible and even take it a step further and go organic if you can but always remember to spend within your budget.


10 plastic containers, 2 chopping boards, 1 cooks knife, 2 baking trays, 1 food blender, 2 medium pots,1 large pot, 1 large frying pan, jug of water and tasting spoons, 1 wooden spoon, baking paper, colander.


Curry Sauce:

200ml Pomace Oil, 2 White onions, 1 veg stock cube, 1.3 lt Hot water, 2 tbs Tomato Puree, 1 Red Chili, 2 Cloves garlic, ¼ tsp Paprika, ½ tsp Cinnamon powder, ½ tsp Turmeric powder, 1 tsp Garam masala, ¼ tsp Cumin powder, 1 tsp Coriander powder, 1 tsp Thyme, ¼ tsp Curry powder, 400 gr Chopped tomatoes.


*Warm the oil but not smoking hot, add the spices and gently cook.

*Chop the onions and add to the spices, cook for a further 5 minutes.

*Puree your garlic and mix, then add the tomato puree and cook for 3 minutes.

*Add the chopped tomatoes and cook for 5 minutes.

*Mix the stock cube with 300ml hot water then add to the tomatoes. To finish the sauce add 1ltr of stock and cook for 10 minutes.

*You can cook this sauce for a longer period of time if you prefer as this will intensify the flavour but make sure to stir every so often and top up with water.


Wash all the veg and herbs. 3-4 Red Onions, 1 (med) Butternut Squash,

250 gr Mushrooms, 250 gr Cauliflower, 2 mixed peppers.


*Prepare all the veg before cooking.

*Peel and cut the red onion in to 8 wedges, place on to a baking tray and cook in a preheated oven at 150*C

*Peel and roughly cut the squash in to 2 cm cubes and cook in boiling salted water until half cooked, drain off 1 litre of liquid for the curry then strain the squash in a colander. *Quarter the Mushrooms and gently fry in a little oil until half cooked.

*Cut the peppers and repeat the process as for the mushrooms.

*Cut the cauliflower in to segments and gently fry to gain colour, add 100 ml of water to the pan and cook until evaporated and the cauliflower is half cooked.

*Keep all the half cooked vegetables separate and to one side until the sauce has been finished.

Cous Cous Salad:

This can be served hot, warm or cold 300 gr Cous Cous, 300ml Hot water, 150 gr Dried apricot, 150 gr Sultanas, ½ Pomegranate, 3 tbs Fresh mint, 50 gr Pumpkin seeds, 30 gr Linseed, 2 Spring onion sticks, 50 ml Olive Oil, ¼ bunch Coriander, 100 gr Coconut shavings


*Measure all the ingredients and keep separate.

*Place the cous cous in to a big pan or bowl and drizzle with olive oil, then pour the hot water over and mix. Cover and cool.

*Once cooled separate the grains then add the remaining ingredients and season with salt and pepper.

*Finely slice the spring onions and chop the mint then add in to the mix.


Take good care and show the curry some love when making this as you wouldn’t want all your hard work to be ruined if it became burnt.

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