Dave’s Curry

Thank you all for your enthusiasm for the review of Black Velvet Gold Chocolat vegan range! I’m blown away by the response, which confirms that above all else, we just love chocolate! The entries are still open for a beautiful sample packet of the chocolates, so keep’em coming!

On the topic of things that we love, while I was busy photographing yesterday’s beautiful chocolate samples, Ash was diligently cooking up a delicious dinner for us.

In keeping with the theme of old favourites, this recipe was first introduced to us when Ash’s younger brother Dave cooked it for the family. Packed full of vegetables, absolutely moreish, spicy and touched with coconut goodness, no curry has been repeated as often.

Admittedly this is an adaption of the original recipe. We no longer bother with tofu as we’d rather have more vegetables. We’re also not crazy about the rice, but Ash did say last night that had we had white rice in the pantry he would have cooked some for a change. If you’re used to rice with your curries, by all means, boil some. It’ll also increase the number of people you can serve, and fill hungry stomachs with something a little denser than veggies.

It also proves that despite my overbearing rule of the kitchen, when Ash is given a chance, he’s a damn good chef. I’m letting him cook more often.

I think every home and kitchen has a selection of recipes that just keep reappearing, because they’re just so good. What are yours?

Dave’s Curry (serves 2, or 4 with rice)


  • 400ml can coconut milk
  • 1/4 cup soy sauce
  • 1 teaspoon grated fresh ginger
  • 1/2 tsp brown sugar
  • 1 1/2 tsp curry powder (that one is delicious, but an ordinary supermarket one has been just fine in the past)
  • 2 heaped tsp minced chilli (our chilli tree has finished bearing fruit for the season)
  • 1 red capsicum, sliced
  • 4 shallots, sliced
  • 120g baby sweet corn, chopped into 2cm pieces
  • 1 carrot, diced
  • a bunch (2-3) baby bok choy, chopped
  • 1/2 cup fresh coriander
  • salt to taste (we rarely need much)
  • steamed rice to serve, optional


  1. Combine coconut milk, soy sauce, ginger, sugar, curry powder and chilli in a large skillet or wok and bring slowly to the boil
  2. Add capsicum, shallots, corn and carrots and simmer for about 5 minutes.
  3. Add bok choy and coriander and cook for a further 3-4 minutes, until bok choy is only just wilted.
  4. Check seasoning and salt if you think it needs it.
  5. Serve with or without rice.

p.s. Remember to get your entries in for the gourmet vegan chocolate giveaway! You have until Wednesday xx


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