Orlando Bloom’s favourite mouth-watering curry…here’s the recipe!


It’s wonderful news that Kate McAloon, “Chef to the Stars”, is Young Living’s new culinary essential oils ambassador. Kate has very kindly shared a mouth-watering Indian Vegetable curry with us – I’m sure there will be a lot of very happy bellies this week as you try this for yourself.

Fragrant Indian Veggie Curry with Chef Kate

Kate writes: This curry is full of flavourful healthy ingredients! It’s easy to make once you have everything prepped. It’s a great dish to serve to vegetarians and vegans. Your friends and family will love it and it’s a big hit of one of my clients, Orlando Bloom.
You’ll need approx. 3 cups of assorted veggies cut into large bite-size pieces for this dish. I like using broccoli, onions, zucchini and capsicum as a base and adding other veggies I have on hand. Prepare veggies, other ingredients and open the coconut cream before you start the recipe.

TIP: For a heartier dish you can add bite-size pieces of cooked chicken (I use Inglewood Organic Chicken it’s certified organic, really moist and has the best taste), prawn or salmon. Try adding firm tofu cut in bite-size pieces for a meatless option.

I love to finish this dish with 1–2 drops of Young Living Culinary Oils… Lemon, Coriander &/or Black Pepper oils really add a lot of flavour to this dish. Lemongrass oil is also really good in this curry, but use it sparingly and add more as desired. Simply stir in the oils right before serving.

SERVES 4 – 6
PREP TIME 15 – 20 minutes
COOKING TIME 15 minutes



  • 2 tbsp coconut oil
  • 1 medium onion, finely chopped
  • 2 tsp ginger, finely minced (to taste)
  • 1 garlic clove, finely minced (to taste)
  • 2 tbsp curry powder (mild or spicy to taste)
  • 1 tsp cumin seeds
  • 2 tsp sea salt and freshly ground pepper (to taste)
  • 2 cans coconut cream or coconut milk
  • 2 tbsp honey or coconut sugar (to taste)
  • 3 cups assorted veggies, cut into large bite-size pieces
  • 1 – 2 tbsp chopped fresh parsley and or coriander
  • 350 gm cooked chicken, prawn or salmon cut into bite-size pieces (optional)
  • 1 – 2 drops lemon, coriander and/or black pepper culinary oil (to taste) – if you live in the US, Young Living’s culinary oils are called “Vitality oils”


1. Heat oil in a medium-large pot over medium-high heat add onions, ginger and garlic and cook for 1 minute while stirring. Add curry powder, cumin seeds, salt and pepper and stir.
2. Immediately add the coconut cream and honey and continue cooking while stirring occasionally for 5 minutes. Add the veggies and chopped parsley and cook approx. 10 minutes. If using tofu or cooked chicken, prawn or salmon pieces gently stir in and cook for 5 minutes until heated through.
3. Add your essential oils of choice, check for seasoning and add a little more salt and pepper if desired. Serve over cooked quinoa or brown rice.

What are culinary (vitality) essential oils?

Artemis writes:Young Living Australia has a large range of essential oils which are compliant with Food Standards Australia and New Zealand….meaning they are suitable for use as food and beverage flavouring agents. In the US, this range is called “Vitality oils”.

I LOVE cooking with essential oils, because unlike fresh produce they have a very long shelf life (about 5,000 years, providing they aren’t blended with a carrier oil!), and are highly concentrated.

This makes them very cost-effective to use in our cooking, as a little bit goes a long way. That also provides a word of caution, because it’s easy to destroy a dish if you are too heavy handed with the oil drops.

Young Living’s culinary oils come from plants that we would typically cook with. Here’s the complete list (for Australia). If you live in other regions, please contact your local Young Living office for details of your culinary or vitality oils:

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