If you love Curry as much as I do then you’d want to try this “pot of sunshine in the middle of winter” , Made with natural , fresh ingredients with anti-inflammatory properties. Just another way of taking pills but the good type … hahaha. perfect comfort meal for the family, packed full of your 5 a day beneath a golden sheeth. I can go on and on about this “beauty” most importantly because it takes only 20mins to put together. How good does that sound? Yes!
personally I love and enjoy eating meals that take less time to prepare without compromising quality( nutrition and satiety) and this curry is just bang on!
I also love that it is so versatile, goes well with steamy rice, potatoes, cruciferous vegetables, veggie chips and other rice alternatives like quinoa and bulgur for those of us with health and weight management goals… phew ( it’s simply a win win) . Great for kids, if your kids are anything like mine, they love rice and would eat anything with it. so , hiding those vegetables in this golden blanket is a sure way to get the veggies in with less fuss. lastly , you can also portion out and freeze for the rest of the week.( like I did) As always I try to cook up a batch to free up some time for the week and also save cleaning up the hob every time.. It’s a royal pain( not my favourite job😁)
Ok enough of the talk let’s get cooking! I know Curry is a regular, but however you cook it , please please try using fresh turmeric , ginger, garlic and coriander seeds and thank me later, the taste is so distinct. You can use whatever vegetable you have on hand. I love spinach and would throw it in just about anything..
–2.5 in ” fresh ginger
–8 cloves fresh garlic
–1 tbsp coriander seed
–1tbsp cumin seed
–3 red chilli peppers
— salt to taste
— 1 coconut milk ( canned)
–2 1 tbsp coconut oil
–4 thinly diced carrots ( optional)
— 1/2 bag of frozen spinach or fresh
— 1 cup of pre-cooked chickpeas
- Start by making the curry paste. Place all of the ingredients into a food processor and blitz to a smooth paste.
- place a large pan over medium heat and add the coconut oil and cook the curry paste for 5 minutes, until fragrant
- Add the chopped carrots. Coat in the curry paste before adding the coconut milk. reduce the heat to medium low and simmer for 15 minutes, or until the carrot is tender
- Finally add the pre-cooked chickpeas and spinach leaves and cook for a few minutes to allow the spinach wilt.
Serve with any base of choice.