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 🙂

 

 

Advertisements

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 🙂

Chilli & Lime Smashed Avocado on Toast

smashed avocado

I don’t think this is technically a recipe as it is so easy to put together but I had to share it with you all as it’s one of my favourite things to eat right now.  I have an avocado every day, whether it be in a smoothie, as a dip, served like this or eaten straight out of the skin with a skin of lemon juice on top.

I sometimes have this avocado on toast with a poached egg on top which makes a great brunch or quick evening bite to eat.

Serves 1-2

Ingredients

-1 ripe avocado

-1/4 red chilli, finely chopped

-1 spring onion, green part only, finely chopped

-juice of 1/2 a lime

-salt to taste

-2 slices gluten free bread (I use Biona buckwheat rice bread)

-a few fresh coriander leaves (optional)

How To Make

Pop your bread in a toaster to toast.

Whilst the bread is toasting, peel, remove the stone from the avocado and roughly mash (smash) the flesh in a bowl.

Add the chilli, lime juice, spring onion and salt to taste to the avocado.  Stir well.

Place your toast on a plate, top with the avocado mixture and scatter over the coriander leaves if using.

smashed avocado2

Enjoy 🙂