Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry

I hadn’t realised when I wanted to make a curry from scratch it would be so difficult.  Trying to get the spices just right nearly defeated me but I kept on trying and I am so glad I did.  This curry is lovely and creamy with just enough heat but if you prefer more heat then add an extra chilli or more curry powder.

The ingredients list for this recipe may seem long but I promise you it will be worth it.  I normally use a curry paste when I make a curry but I always wanted to make my own from scratch.  My mum used to make great curries from scratch and now I wish I’d paid more attention to what she was doing!

Like most curries, this tastes even better the next day.

Serves 4-6

Ingredients

-1 red chilli, seeds removed

-large thumb size piece of ginger, peeled

-4 cloves of garlic, peeled

-1 Tbsp. coconut oil or olive oil

-1 red onion, peeled & diced finely

-1 tsp. curry powder

-2 tsp. garam masala

-1 tsp. ground coriander

-1/2 tsp. ground cinnamon

-1 tsp. turmeric

-2 Tbsp. tomato puree

-1/4 cup desiccated coconut

-2 medium organic sweet potato, peeled and diced (large dice)

-1 x 400ml can of light coconut milk

-1 x 400ml can of cannellini beans, drained & rinsed well

-approx. 180g of baby spinach, rinsed

Sweet Potato & Spinach Curry2

How To Make

First put the chilli, ginger and garlic in a mini food processor and process until very finely chopped.  If you don’t have a mini food processor you can crush the garlic and finely chop/grate the chilli and ginger.  The processor just saves time!

In a large pan heat the oil over a medium heat and add the onion.  Cook the onion gently for 4-5 minutes until it starts to soften.  Next add the garlic, ginger and chilli and cook until it becomes fragrant, about 2 minutes.

Add the spices and cook for another minute then add the tomato paste.  Cook the tomato paste for about 5 minutes as this helps remove any bitterness.  You may need to reduce the heat to prevent the spices burning.

Next add the sweet potato and give everything a good stir.  Pour over the coconut milk and fill the empty coconut milk can with water and add this to the pan too.  Add the desiccated coconut and cannellini beans, giving everything a good stir.

Put the lid on the pan and bring everything to a boil.  Reduce heat to a high simmer and cook for approximately 20 minutes or until the potatoes are just becoming tender (cooking time will depend on the size of your diced potato).

Add the spinach and cook until wilted and the potatoes are ready.

Serve with brown rice or buckwheat.

This curry can be stored in an airtight container in the refrigerator for 2-3 days.

Enjoy 🙂

 

 

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Hazelnut Chocolate Balls

hazelnut chocolate balls1

I can’t stop making and eating these balls.  They taste very similar to Ferrero Rocher which used to be my favourite sweet treat before I had to give up gluten and dairy.  They are great with a cup of tea in the afternoon when most people get a sweet craving.

These are really easy to make and store well in the fridge for 3-4 days; they may possibly store longer but I never have any left longer than 4 days!

Makes 6-8 balls

Ingredients

-6 large medjool dates, stones removed

-2 Tbsp. cacao powder

-1/2 cup plus 2 Tbsp. roasted, blanched hazelnuts

-1/4 tsp. vanilla extract

hazelnut chocolate balls

How To Make

Place the dates in a bowl and pour over just boiled water.  Let the dates stand in the water for 1-2 minutes until softened.

While waiting for the dates to soften, place the hazelnuts in a food processor and pulse until finely chopped.  Remove 2 tablespoons of chopped nuts and place in a dish – this will be used to roll your balls in.

Place the dates, vanilla and cacao powder in the processor along with the chopped nuts and blend until all ingredients come together to form a ball.

Take some of the mixture and roll into balls between your hands then roll in the reserved chopped hazelnuts and set aside.  Continue to do this until all the mixture is used up – should make 6 to 8 balls.

Place balls in the fridge until firm.

Store in an airtight container in the fridge for 3-4 days.

Enjoy 🙂

Curried Cauliflower Soup

Curried cauliflower soup

My usual way to cook cauliflower is to roast it or make ‘rice’ with it, however, when I received one in my veg box I decided I wanted to try something different.

The first soup I made wasn’t great.  I used too many ingredients, over complicated the flavours & couldn’t actually taste the cauliflower.  I decided that ‘less is more’ kept the recipe simple and voila!  The recipe below was born.

This is a lovely thick soup but if you prefer a thinner consistency add more water or stock.  This soup is lovely with a squeeze of lemon on top just before serving.

Serves 4

Ingredients

-1 heaped tsp. coconut oil or olive oil

-1 red onion, diced

-1 garlic clove, crushed

-1 thumb size piece ginger, peeled & finely grated

-1 medium cauliflower, trimmed and florets separated

-1 medium potato, peeled and roughly diced

-1 x 400ml can low-fat coconut milk

-600ml water or vegetable stock

-1 tsp. turmeric powder

-1 heaped tsp. curry powder

-salt & pepper to taste

How To Make

Place a large pan over a medium heat and heat the coconut oil.  Once the oil is hot add the onion, garlic and ginger.  Cook for 2-3 minutes until the onion starts to soften.

Add the remaining ingredients and give everything a stir.

Place a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes or until the cauliflower and potato are cooked.

Allow to cool slightly then blend.  Season to taste with salt and pepper

This soup stores well in the fridge for 2-3 days in an airtight container.  It freezes well too.

Enjoy 🙂

 

Satay Sauce

Noodle salad with satay

This dressing is extremely quick and easy to make and has proved to be popular amongst my friends and family that I thought I’d share it with you all.  You can use it as a pour over sauce (great on noodle salads), a marinade or as a dip.

I use crunchy peanut butter as I like the texture but you can use smooth if you prefer.  Ideally your peanut butter will not contain anything other than peanuts – no added salt or oils.  I use the Meridian brand but there are many other good ones available.

If you prefer a thicker sauce just use less coconut milk but you can easily adapt the recipe to your liking.

Ingredients

-2 Tbsp. peanut butter

-1/4 cup tinned coconut milk

-1 red chilli, seeds removed & finely chopped

-thumb size piece of ginger, peeled & finely grated

-1/2 tsp. curry powder

-1 Tbsp. tamari

-1/2 Tbsp. sesame oil

-juice of 1/2 lime

Satay Sauce

How To Make

Place all the ingredients in a bowl and mix together.

Store in an airtight container in the fridge for up to 3-4 days.

Enjoy 🙂