Denise Guray


Denise has always loved to cook
and eat. She has combined a busy day job with catering to a few select local cafes for many years. 

When she was diagnosed as a coeliac she found it difficult to find gluten free options that were healthy and delicious so YUMMEE GLUTEN FREE was born. 

Denise has a genuine passion for healthy eating and understands the benefits that good, whole nutritious foods can have on the body and mind. 

Denise is a qualified nutritionist, and is passionate about whole food cooking and passing on her knowledge to others.

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Yummee Vegan Curry


Boost your curry with any Yummee Gluten Free Nut Butter. For this recipe I used our sensational Peanut Butter with Lime and Chilli


1x 400ml can good quality coconut milk

1 small cauliflower, broken into large florets

1/4-1/2 pumpkin; washed , dried, deseeded and cut into chunks

2 eggplants; cut into cubes  

2-3 sweet potatoes; washed, dried and cut into large chunks

2-3 potatoes; washed, dried and cut into chunks

Any other veg can be used or added

2 big handfuls  of spinach

12 Organic Turkish apricots; cut into pieces

2 tablespoons curry powder; I use Herbies (it is not finely ground, but your choice) 

2 heaped tablespoons Yummee Gluten Free peanut, lime and chilli butter. You can interchange any of our Nut butters for this recipe ( not the cacao ones!!!) 

Lime to serve



1 Preheat the oven to 170C

2 Put cut up veg and apricots into a large bowl

3 Place a large saucepan over medium heat, add about 2 tablespoonfuls of olive oil. When the oil gets hot, add the eggplant and stir. You can add garlic and onions if you like at this stage ( I follow a low Fodmap diet so I don’t use them)


Cut veg ready for the pan

Cut veg ready for the pan

I love this curry blend

I love this curry blend

4 Cook, stirring about slightly wilted and a little brown. 

5 Add the curry powder and stir to coat the eggplant, you may need to add a little oil.  cook another minute or two.

6 Add the coconut milk to the pan and stir, fill the now empty tin with water, swish it around to get all the coconut milk out and add that to the pan too.




Add coconut milk to the eggplant and stir. 

7 Add the other veg, stir. Don’t worry if the liquid doesn’t cover the veg. 

8 Make a cartouche ( paper covering) by taking a piece of baking paper a little larger than the saucepan , fold the paper in half, in half again and then fold over to make a rough triangle. Put the point of the triangle into the middle of your saucepan, cut around the big end of the triangle where it meets the edge of the saucepan. It doesn’t need to be super accurate!!! 



Making a cartouche. This keeps the moisture in. Use this for other slow cooked dishes!!! 

9 Unfold the paper and put it over the veg in the saucepan. 



The cartouche is really easy to make and really makes a difference to the end result. 

Put the lid on the saucepan and place it into the preheated oven. Cook about 1 1/2 hours.

Turn off your cook top!! 

10 Just before you serve it, take out of the oven. Remove lid and carefully remove paper. Add the spinach, Yummee Gluten Free nut butter and stir. You can add the lime, juice and zest now or at the table. 

Serve with rice, zucchini noodles or seaweed noodles. 

Serves 4-6


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