Prep Time: 10 Minutes
Cook time:
50 Minutes
Total Time:
 60 Minutes
Serves: 4

Nyonya cuisine is a delicious combination of Chinese and Malaysian influence, so as you can imagine this cuisine is a spectacular combination of flavours and spices. Nyonya’s curry is traditionally served with chicken or fish but in my version, I love serving this delicious curry sauce with roasted mushrooms, chickpeas, eggplant and cauliflower to create my ultimate curry. The roast vegetables add another flavour dimension to this already divine curry.
This curry is warming and has just the right amount of heat and flavour from the spices. It’s child friendly as you can tailor the level of spice and the creamy coconut makes it quite mild. You can also add whatever vegetables you like.
This curry is also gluten free, soy free, refined sugar free and really versatile.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

Wet Paste:

  • 2 tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1 or 2 long red chillies (adjust based on spice preference)
  • ½ tsp. dried turmeric
  • 5 cloves of Australian garlic, peeled
  • 2 brown onions, peeled, quartered


  • 20 g coconut oil
  • 10 sprigs of curry leaves
  • 2 whole cloves
  • ½ tsp. cinnamon
  • 600 ml coconut cream (Ayam brand)
  • 100 g water
  • 1 tsp. salt
  • 1 tsp. coconut sugar
  • Roasted Veg
  • 1 head of cauliflower
  • 1 large eggplant
  • 1 tin of chickpeas
  • 6 large Swiss brown mushrooms


  1. Preheat oven to 180’c fan forced.
  2. Prepare vegetables- cauliflower, eggplant, chickpeas and mushrooms cut into smaller pieces on lined baking trays with a dash of coconut oil, salt and pepper. Cook until tender. As a guide- cauliflower 20mins, chickpeas, eggplant 15mins, mushrooms 10mins
  3. In a high-powered blender add all of the wet paste ingredients and blend on high until smooth (1 min/speed 10).
  4. Pre heat a large saucepan and add the wet paste, coconut oil, curry leaves, cloves and cinnamon, as well as 100 g of the coconut cream. Cook until fragrant (20 min/100 degrees/reverse/speed soft/MC on)
  5. To the saucepan add remainder of coconut cream, water, salt and sugar. Cook for (10min/100degrees/reverse/speed soft/MC off.
  6. Remove cloves and majority of the curry leaves and then add roasted vegetables and chickpeas, toss through.
  7. Serve on top of cooked jasmine rice.
  8. Notes

We grow our own but you can find curry leaves in the fresh herbs section at most supermarkets, green grocers or from Asian supermarkets.

This recipe includes both non-thermomix and thermomix recipes. If using the thermomix, simply cook the curry in the bowl and don’t transfer to the saucepan.

7 Steps in eating out as a vegan!

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