Flat beans dry curry, finished with just 100ml of Chilli Farms Achari Sauce.

Tonight’s Dinner

Flat beans dry curry, finished with just 100 ml of Chilli Farms Achari Sauce.

Today was not one of my best days.

I didn’t make a video. I’ve been dealing with a bit of body pain and mood swings — not entirely sure if it’s due to the diet change or just one of those days. Either way, I’m learning to listen to my body and take things as they come.

What I’m Learning So Far

One thing is becoming very clear —
Cooking plant-based meals with variety is a real challenge.

With meat-based curries, the structure, fat, and natural richness do a lot of the work for you. But when it comes to vegetables, it’s a completely different approach.

Many vegetables release their own moisture and soften naturally, which can create a kind of “creaminess” without needing heavy sauces. It’s subtle, but it changes how you cook and build flavour.

The Added Challenge

Being diabetic adds another layer to this journey.

I’m consciously reducing tomato and onion — two ingredients that normally form the backbone of many curries. Without them, building depth of flavour becomes even more complex.

Today’s Simple Approach

I kept things very simple tonight:

• Shallow fried frozen flat beans
• Added a small amount of Achari sauce
• Let it simmer lightly

The sauce wasn’t used as a curry base.
Instead, it acted as a flavour booster — just enough to lift the dish without overpowering it.

The Hardest Part

I’ve currently stopped eating rice and bread.

Honestly, this is probably the toughest adjustment so far. It’s not just about food — it’s about habit, comfort, and routine.

Final Thoughts

This is not perfect.
This is not fancy.

But this is real.

I’m still learning.
Still adjusting.
Still figuring things out.

If you’re on a similar journey, I’d genuinely love to hear what’s working for you.

Chef Uma 🌶️