Serves 4
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A scintillating vegetarian dish by the late Fay Khoo that won’t skimp on flavour despite the lack of meat. Try the food critic, radio and TV personality’s delectable and healthy vegetarian guava curry today with a bowl of freshly steamed basmati rice.

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  • 1 kg guava, de-seeded and cut into cubes
  • 1 tbsp ghee
  • 1 tbsp canola oil
  • 1/2 tsp cumin seeds
  • 2 tsps fennel powder
  • 5 tsps coriander powder
  • 1/2 cup ripe tomatoes, chopped
  • 1 cup low fat yoghurt
  • 1 handful mint leaves, for garnish
  • 2 tbsps ghee
  • 2 Red chillies, chopped
  • 1/2 tsp Garam Masala
  • 1 pinch Asafetida
  • 1 tsp turmeric powder
  • 2 tbsps lime juice
  • 1 cup water
  • Sea salt and black pepper, to taste

Heat oil in a pan, then add ghee and cumin over medium heat till it crackles.


Add garlic powder, coriander powder, turmeric and chilli, and stir.


Add the tomatoes and yoghurt, and cook till the fat is separated from the mix.


Add the guava and bring to a boil, before reducing heat, covering and simmer for 10 minutes or till the guava is tender.


Sprinkle garam masala, water and lime juice, season to taste and simmer for a few more minutes.


Add salt to taste. Garnish with mint leaves and serve with white rice.

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