Oumph Curry


This curry dish is incredibly moreish. It’s creamy but packed with flavour. I love having naan bread on the side, I’ll put a recipe of the one I make soon. What really makes this dish is the greek style yogurt and all the great spices. I usually make curry out of only vegetables but I really like mixing it up a bit and using oumph just to have a different texture every now and then.

I recommend trying this one it’s been a hit with my family, especially my dad who used to be a major meat eater. Any meat based substitute can be used but make sure to find one that hasn’t been pre-seasoned.



1 bag Oumph, The Chunk (unflavored version)
2 tbsps greek style vegan yogurt
3 cloves garlic
2 cm ginger root

2 tbsp cumin
1 tbsp salt
1 tbsp pepper
1 tbsp smoked paprika
1 tbsp turmeric
1 tbsp garam masala
1 tsp cayenne
1 tsp allspice
1 tsp cardamom

8-10 small potatoes
2-3 carrots
1/2 broccoli head
1 red bell pepper
1 onion

2 tbsp tomato paste
1 can diced tomatoes
1 cup plant based milk
1 veggie bouillon
3 tbsp greek style vegan yogurt

1 cup rice


MIx the oumph with the yogurt pressed garlic and ginger, then mix all the spices together and add half of them to the oumph. Let marinate for at least 30 min. Dice the potatoes and carrots coarsely and bake in oven with a splash of oil until soft.

Slice the broccoli, bell pepper and onion and add to pan with oil. Fry until soft. Then add tomato paste and the other half of the spices mix together. Add the diced tomatoes and the potatoes and carrots from the oven. Pour in the plant based milk with dissolved veggie bouillon. Let simmer together for 10 min before adding the oumph. Finally add the yogurt and let simmer for 20 min, checking every now and then if it needs more liquid.

Boil the rice, serve with fresh coriander, yogurt sauce and naan bread.