This delicious, warming, coconut curry is loaded with lots of nourishing ingredients and spiced with Ayurvedic spices. Perfect for vegans/vegetarians to get a good dose of veggies and a healthy balance of protein, fat and carbs. Makes a decent batch for a couple of dinners/lunches through the week. This is our favourite blend of spices but feel free to use flavours you prefer.
*serves 5-6
2 tbs ghee, butter or coconut oil
1 brown onion
2 cloves garlic
1 tbs ground ginger
1 tbs ground cumin
1 tbs ground turmeric
2 tsp ground cinnamon
2 tsp ground coriander
1 tsp mustard seeds
450g sweet potato
1 tbs tomato paste
1 can coconut milk
1 can brown lentils - drained and rinsed
1 can diced tomatoes
200g green beans
salt & pepper
fresh coriander leaves
handful spinach leaves
lemon
TO SERVE:
chilli flakes
cooked rice - basmati or jasmin
naan, roti or pappadums
1. Prep the veggies: dice the onion, finely dice the garlic, cut the sweet potato into bite-sized cubes, trim the green beans and chop into 2cm lengths.
2. In a large saucepan (with a lid) melt the ghee, butter or coconut oil on medium heat. Sweat the onion, garlic and spices until evenly coated, place the lid on and let sweat until soft. Add the tomato paste and sweet potato, mix until well coated, place the lid on and cook for a few minutes.
3. Add the tomatoes, coconut milk, lentils (drained and rinsed) and green beans. Season with a generous dose of salt and pepper and mix well. Increase the heat to high and bring to a boil then place the lid on and reduce heat to a simmer. Cook for 45mins - 1hr until flavours have developed.
4. While the curry is cooking - prepare the rice to packet instructions.
5. Before serving mix through baby spinach, fresh coriander leaves and a squeeze of lemon juice.
6. Serve with basmati or jasmine rice and a side of naan, roti or pappadums.
R E C I P E N O T E S
- If you prefer, swap sweet potato for potato and green beans for peas.
- We reccomend cooking low and slow to allow the flavours to develop and become rich.
- When possible, it is always best to choose organic canned goods that are not damaged or dented.
- We reccomend basmati and jasmine rice but feel free to use any rice you have on hand.
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