I have a great number of clients and yoga schools I cater for each year and I would like to over time introduce you to them and the work they do.  One of the local Byron Bay yoga teachers, Flo Fenton runs three yoga retreats a year and several teacher trainings. This coming October she begins stage two of her yoga teacher training and I am very excited to be catering on it. As Flo is a local and not a visiting teacher that comes to Byron to run trainings, she attracts students from all over Australia, New Zealand and further afield.

Below is some information from Flo herself about her up coming teacher training and just before that a recipe for one of Flo’s favourite dishes that I often cook on her retreats. It is one of my favourite curries and I always have a smile on my face when cooking it as I really enjoy the smells and the ingredients that go into this curry.

But before we get to those two things I would like to let you all know why I love working for Flo Fenton. She has a great respect for good quality food, is very organised, booking retreats and trainings a year or more in advance and her communication with me is always impeccable. Flo is also completely committed to her retreat participants or those on her teacher training and runs small groups  giving lots of individual attention.  Her students are a delight to cater for and many come back each year for her retreats.

Mixed Veg Curry with coconut milk

Serves 4 to 6

Great to serve with dhal, rice and the beetroot raita (recipe in <i>Veet’s Cuisine</i> Delicious Vegetarian cookbook)

2 onions

4 tomatoes

Splash of oil

¼ tsp ground fenugreek

2 tsp ground coriander

10 curry leaves

2 tsp turmeric

400 ml water

2 potatoes

1 sweet potato

2 carrots

200g green beans

½ cauliflower

400 ml coconut milk

Chop the tomatoes and onion finely (alternatively you can put them in a food processor).  Splash the oil into a saucepan and add the fenugreek, coriander and curry leaves.  Stir for two minutes or so then add the onion, tomato, water and turmeric.  Put a lid on the saucepan and bring to the boil then let simmer.  Meanwhile cut all of the vegetables.  Peel and dice the potatoes, sweet potato and carrots into small pieces then place in the saucepan with the tomato mixture.  Next cut the green beans into small pieces on an angle and cut the cauliflower into small florets, adding to the saucepan once chopped.  Leave the curry to simmer until all vegetables are soft.  Add the coconut milk and simmer until heated through.  Delicious, I can smell the aroma as I write the recipe and now know what I am going to make for dinner this evening!



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