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Easy, Creamy Basil Curry

Ellen De Meulemeester

Photographer, Recipe Creator, Cookbook Author

One Healthy Family, One Healthy Kitchen and the upcoming Everyday Vegan



Creating an Ultimate Salad

I love my salads with mango and avocado with a Thaiinspired dressing: soy sauce, lime juice, maple syrup, roasted sesame oil, ginger and unsweetened soy yogurt. And by adding lots of fresh herbs! My favorite must be basil!

Favorite Ingredient

Not original, I know, but it must be avocado.

Newest Food Discovery

Hempfu. It’s made of hemp seeds and it’s a great source of protein. I like to bake the hempfu with a little garlic, salt, pepper, turmeric, dried tarragon with mushrooms and zucchini, like a scramble. Such an easy and healthy quick fix.

Easy, Creamy Basil Curry Recipe (VEGAN + GLUTEN-FREE)

Serves 4


o 1 eggplant, cut in cubes

o 1 sweet pepper, thinly cut

o 2 onions, sliced

o 2 cloves of garlic, thinly cut

o 1 small piece of ginger, thinly cut

o 200 g oyster mushrooms

o 1 can chickpeas, rinsed

o Handful of cherry tomatoes, cut in half

o Handful of fresh basil, chopped

o Salt and pepper, to taste

o 1 tbsp maple syrup

o A squeeze of lime

o 1 tsp cumin

o 1 tsp cilantro powder

o 1 tsp (or more) red curry paste

o 600 ml coconut cream

o 2 tbsp olive oil

o 3 tbsp tomato paste


• Heat the olive oil in a large saucepan. Add onion and a pinch of salt. Sauté for 3 to 4 minutes.

• Now add the spices, garlic, red pepper and ginger and sauté for a few minutes more. Now add the eggplant, mushrooms, cherry tomatoes, tomato paste and coconut cream.

• Simmer covered for another 12 to 15 minutes. Add the chickpeas, squeeze of lime, maple syrup and the fresh basil.

• Serve with rice or noodles, extra basil and coconut or unsweetened soy yogurt.

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