A wonderful winter curry to warm you up. It can be kept vegetarian or add a protein of your choice – chickpeas, calamari, fish, chicken…
Preparation time: 20 minutes
Cooking time: 25 minutes
- 1 tsp coconut oil
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 3cm knob ginger, grated
- 400mL coconut milk
- 3 tbsp tomato paste (with no added salt)
- 1 large sweet potato, peeled and cut into 2cm cubes
- Juice of 1 lime
- 1 zucchini, diced
- 6 field mushrooms, sliced
- 6 squash, sliced
- 1 red capsicum, sliced
- salt & pepper
- 2 cup spinach
- 3 whole cloves
- 1/2 dozen curry leaves
- 1 tsp mustard seeds
- 1/2-1 tsp chilli flakes
- 2 tsp cumin seeds
- 1 tsp caraway seeds
- 1 tsp ground cinnamon
- 1/2 bunch coriander, leaves only
- Pre-heat oven to 150C (302F). Pan roast in fry pan (no oil) the spices (except the cinnamon) until fragrant (few minutes). Grind the roasted spices in a mortar and pestle or spice grinder, and then add in the cinnamon.
- In a pot on medium low heat, gently sauté the onion, garlic & ginger in coconut oil.
- Once softened, add the spices and tomato paste, and cook for another 2-3 mins on low heat, stirring frequently, then add the coconut milk.
- Fill the empty coconut milk can with water, give it a stir, and then add to the curry.
- Add the vegetables and mushrooms, except spinach, and let the curry simmer for 15-20 mins or until the sweet potato soft.
- Taste to see if it has enough chilli for your preference, if not add a few more flakes. Season with salt and pepper and add lime juice
- Take off the heat, and stir through spinach.
- Serve topped with fresh coriander leaves over a bed of rice, quinoa or spinach.
Note: Add a protein of choice if you wish – fish, calamari, chickpeas, chicken. Be as creative as you like.