Spicy Vegetable Curry
Serves 4
This delicious curry is good enough to eat all by itself. You could use chicken stock instead of vegetable stock if you want to incorporate some additional protein into the dish. You can make it in advance – just be sure to re-heat it gently otherwise the coconut milk will split. By all means interchange the vegetables for broccoli, mushrooms, green beans, chickpeas or butternut squash depending on what you fancy.
What you need
2-3 large sweet potatoes
peeled and chopped into 3cm cubes
3 tsp turmeric
3 tsp ground cumin
3 tsp ground coriander
2 tsp garam masala
3 tbsp coconut
of which 2 melted
Salt and pepper
1 aubergine
cut into 2cm cubes
1 small cauliflower
broken into small florets
1 large red onion
peeled and finely sliced
1 red chilli
peeled and finely chopped (optional)
150ml vegetable stock
200ml coconut milk
150g washed baby spinach
2 tbsp coriander
freshly chopped
What you do
Pre-heat the oven to 200°C.
Place the sweet potatoes in a large roasting tin. Add the spices and mix to combine. Drizzle two tablespoons of the melted coconut oil over the potatoes, season and place in the oven for 40-45 minutes. Don’t panic if the potatoes look a little dry. This is normal.
Once the time is up, remove and leave to one side.
While the potatoes are cooking, place the aubergine in a separate roasting tray, season and drizzle with a little melted oil. Roast for 20-25 minutes until tender. Remove and leave to one side.
Steam the cauliflower until just al dente. Remove from the pan, season and set aside.
Meanwhile, in a large deep frying pan, heat one tablespoon of oil and fry the onion and chilli over a low heat until softened, watching that they don’t burn.
Stir in the cooked sweet potato and aubergine, followed by the stock and coconut milk and leave to simmer for five minutes.
Add the spinach and steamed cauliflower. Give the pan a good stir and turn off the heat before checking the seasoning.
Sprinkle the fresh coriander over the top and serve with brown rice or quinoa.
