The Christmas tree and decorations are up and it is beginning to feel very festive around here just now. I’ve completed my present shopping but still need to wrap the gifts. Every year I think I enjoy wrapping lots of presents in one go but then once I start, I actually begin to remember how much I don’t enjoy it! Especially when you have gifts which are oddly shaped, maybe I am just not patient enough but I can declare I am not a fan of wrapping presents.
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.
-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
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.
I’m back! Apologies for no new blog posts the past couple of weeks. I went to Qatar to spend my birthday in the sunshine and see my parents. I had a lovely time and the 12 days went by extremely quickly.
Unfortunately when I got back my dog’s health had deteriorated and after lots of discussion with the vet, we decided the best thing for Lucy was to have her put to sleep. I am absolutely devastated but know that it was the right thing to do.
Me and my Mum rescued Lucy from a scrap yard in Qatar and she just fitted into the family straight away. She loved her cuddles and her walks but if you threw a toy for her to fetch she would just look at you as if to say ‘well you threw it, you can go and get it’!
We brought her back to the UK nearly two years ago and she loved the walks in the countryside and playing in the river. She was such a well-loved dog and we gave her the best life possible.
Now, on to the recipe…
You can cook these cakes two ways, either in the oven or in a frying pan. I prefer cooking them in the oven, although this takes longer than frying them, the cakes hold their shape better.
-450g sweet potato, peeled, steamed (or boiled) & mashed
-1 x 185g tin of tuna in spring water, drained
-1 red chilli, finely chopped
-2 spring onions, finely chopped
-3cm piece of ginger, finely grated
-zest of 1 lime
-1 egg, beaten
-1 small handful of coriander, finely chopped
-salt & pepper
How To Make
If you are cooking the cakes in the oven, pre-heat the oven to 180C/355F. Line a baking sheet with lightly oiled foil.
Mix all the ingredients together in a bowl. The mixture will be sticky but it will still hold the shape of a cake when cooked.
Make the cakes by taking a golf ball size amount of the mixture then flatten into a cake, don’t make them too thin as they will just break.
If cooking in the oven, place the cakes on the lined baking sheet and place in the oven. Bake for 25-30 minutes, turning the cakes halfway through.
If frying the cakes, melt 2 teaspoons of coconut oil in a large frying pan. Fry the cakes in batches to avoid overcrowding the pan. The cakes take about 3 minutes each side. Remove and set aside.
Serve these cakes with a green salad or as a filling in a sandwich bun.
These cakes store well in the fridge in an airtight container for 2 days. They can be eaten hot or cold, ideal for having in a lunch box.
There is something so comforting about a baked potato, you can pretty much top them with anything and you get a great filling meal. This recipe works well with either sweet or white potatoes, I just happen to prefer sweet potatoes.
Well winter seems to have arrived. Myself and the dog were slipping on the black ice this morning on our walk…not very elegantly! I do love winter mornings where the sun is out, the skies are blue but the air is lovely and chilly; not so in love with the ice though!
I love sweet potatoes. I love kale. So it will come as no surprise when I say I love this dish! This ‘hash’ was born one evening when I didn’t know what I wanted to eat, so as per my method of cooking, I threw a few things together and hey presto this dish was created.