Happy and Whole by Magdalene Roze – Recipes to Nourish the Family

I came across Magdalena’s gorgeous recipes through Courtney’s instagram page and when I saw Magdalena had a cookbook out I knew I would love it. Happy and Whole has become one of my favourite books to use for the family. It is filled to the brim with delicious recipes to enjoy throughout the year. Recipes which have been categorised to work along the weather patterns to nourish us on rainy days or enjoy alfresco on summer, balmy evenings. Amongst the recipes are ideas to become more mindful and to live more naturally. Ideas on making your own cleaning products, DIY beauty tips and Magdalena shares her own philosophies on family food. It’s a book I devour and really enjoy.

One of our favourite recipes is the Mullum Curry which Magdalena has very kindly agreed to share with you all. It is packed with goodness and nutrition and so delicious. Equally the date scones are so good as is the chicken risotto one pot with wild rice. For the Mullum Curry here is what you will need:-


  • 200g dried chickpeas (I used 1 can 400g of chickpeas)
  • 2 tbsp natural yoghurt
  • 2 tbsp coconut oil
  • 12 curry leaves
  • 2 tsp mustard seeds
  • 1 large onion, sliced
  • 1 tsp cumin seeds
  • 3cm piece of ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • half a tsp ground turmeric
  • pinch of ground cinnamon
  • 2 long green chillies, sliced
  • 50g fresh coriander
  • 1 can 400g of coconut milk
  • 400g butternut squash, peeled, deseeded and cut into 2cm pieces
  • 500g cauliflower florets
  • 200g green beans
  • 120g spinach leaves
  • cooked brown rice to serve



Place the chickpeas in a bowl with plenty of water and 2 teaspoons of yoghurt, whey or lemon juice. Cover with a tea towel and leave to soak overnight. They will double in size, so you’ll end up with about 2 cups of chickpeas. The next day, drain and rinse the chickpeas and place in a saucepan. Add enough water to cover the chickpeas by about 3 cm. Bring to the boil, reduce the heat and cook, uncovered, for 1-1.5 hours or until tender.  Heat the oil in a heavy-based saucepan over a medium heat. Add the curry leaves and cook for 30 seconds until bright green and crisp. Use a slotted spoon to transfer to the curry leaves to a plate. Set aside.
Add the mustard and cumin seeds to the pan and cook, stirring for one minute until the seeds pop and become fragrant. Add the onion, ginger, garlic, coriander, garam masala, turmeric, cinnamon and chilli and cook, stirring for 3-4 minutes until the onion softens.
Add the tomato, coconut cream, pumpkin and cauliflower and cook for a further 3-4 minutes until the vegetables soften.
Stir in the beans, chickpeas and spinach, season and cook for a further 3 minutes to until the spinach has wilted and the vegetables are tender.
Spoon into serving bowls, top with the coriander and curry leaves and serve with brown rice. A dollop of minty yoghurt is a delicious offset to the heat and spice.

Vanessa x


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