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This delicious curry is bursting with colour, flavour, aroma and nutrients. The perfect addition to your Meatless Monday repertoire. With the nights starting to get cooler, I am happy to welcome back curry into my routine. This butternut and sweet potato curry provided all the warmth and satisfaction of a ‘slow-cooked’ home made meal, without the waiting around. I took a bit of a spin on this one, and swapped out the usual side of rice for a higher protein option – quinoa!

 

Ingredients

  • 1 onion, grated
  • 1 chilli, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon ground or fresh turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt, or to taste
  • 2 tablespoons olive oil
  • 1 tin light coconut milk
  • 350ml vegetable stock
  • 1 tin chopped tomato
  • 500g sweet potatoes, peeled and cut into bite size pieces
  • 500g butternut, peeled and cut into bite size pieces
  • 200g baby spinach
  • Garnish: coriander

 

Method

  1. Place the olive oil in a pot, and fry the onion, chilli, ginger, garlic, turmeric, ground coriander, cinnamon and salt for about 2-3 minutes.
  2. Add the coconut milk, stock, tin of tomatoes, baby spinach, sweet potato and butternut to the pot. Stir well and bring to a boil.
  3. Once bubbling, turn down the heat and put the lid on the pot. Allow to simmer for 40-50 minutes until the butternut and sweet potato is soft and cooked through.
  4. Leave to stand off the heat for 10 minutes before serving.
  5. Serve with quinoa and sprinkle with chopped coriander.

Store any leftovers you have in a covered container in the fridge or freezer and reheat when you need a quick health dinner on a busy weeknight, or save for leftovers for lunch tomorrow!

 

If you try this recipe out, please post a picture of it on Facebook or Instagram and tag us in it. We would love to hear what you think of the recipe – because we seriously loved it!

Shani

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