Easy Immune Boosting Yellow Curry Recipe – Our go to winter warmer

By Clementine Beale | Published the 28th Jul 2020

A few months ago we had a little dinner party at a friends house and she cooked one of the best curries we have ever had, so naturally we had to get the recipe and make it (over and over) at home. It may have been on repeat weekly for some time.

We had a break for a little while and now we have re-jigged it slightly during isolation to incorporate some of our top foods we are loading up on to keep our body and mind in the best state possible. It is easy, meal prep-able, good for kids and great as left overs - ticks all the boxes.

Iso Immune Boosting Yellow Curry


  • 300g butternut pumpkin, cut into bite size pieces
  • 100g carrots cut into similar size to pumpkin
  • 1 eggplant, halved lengthwise
  • 1 packet of firm tofu, cut to 1cm thickness then into triangles
  • 1 cup coconut cream, plus ¼ cup extra to serve
  • 3 tbs yellow curry paste (you can use a more mild paste if you don't like it too hot)
  • 2 garlic cloves, finely diced
  • 1cm ginger, grated
  • 1 tsp grated fresh turmeric
  • 2 star anise
  • 1 cinnamon quills
  • 50g palm sugar
  • 2-3 tbs tamari
  • 2 cups coconut milk
  • 2 tbs tamarind water (we use paste and add it to water)
  • ½ punnet oyster mushrooms
  • ½ head broccoli
  • 10 cherry tomatoes, halved
  • 1 bunch thai basil, leaves picked
  • 1 large red chilli, finely sliced
  • 1 kaffir lime leaf, finely julienned
  • Squeeze of lemon


  1. Roast the pumpkin and carrot until it is cooked through. Grill the silken eggplant and tofu until browned.
  2. To a heavy-based pan over a medium heat add a little oil, the garlic, ginger and turmeric. Lightly fry until fragrant. Then add the coconut cream and a large pinch of salt. Once the cream starts to separate and the oils split out add the curry paste and turn up the heat slightly until it becomes aromatic.
  3. Add the star anise, cinnamon and palm sugar. Turn up the heat so the sugar caramelises quickly.
  4. Add the tamari, coconut milk and tamarind water. Bring to the boil then reduce to a simmer and cook for a further 4-5 mins. (if the sauce is too thick, add a little water.)
  5. Add the oyster mushrooms and cook for a couple of minutes until they are slightly softened.
  6. Add the roasted pumpkin, carrots , grilled eggplants and tofu, tomatoes, broccoli and Thai basil. Stir through and simmer gently for 15 minutes to ensure the vegetables and tofu are heated through.
  7. Transfer to a serving bowl, and garnish with a drizzle of the extra coconut cream, sliced chilli and lime leaf julienne and squeeze of lemon. Serve hot with steamed rice or quinoa. 

** you can opt the tofu out and use chicken instead if you prefer a meat option.  Once you have this base you can interchange the ingredients as you want. It is a goodie to come back to when you are just out of ideas and in need of some healthy comfort food you know is good for you.