What's not to love about a good curry? Bursting full of flavours sweet and spicy, this colourful dish has rightly earned it's place on the foodie wall of fame.
Made the right way, a curry can be the perfect nutritious meal on a cold winter evening - PLUS, they are incredibly easy to make.
When we're feeling a bit sluggish during this time of year, it's vital that we adapt our diet to help strengthen our immune system, and protect us from any nasty bugs that come our way. Incorporating spices like cinnamon, turmeric and chilli are ideal for this, they're also great circulatory enhancers too!
I've kept this curry meat free, but if you feel you need to add in a little good quality animal protein - then by all means do...
1 can of pure coconut milk (Be careful, some brands contain some questionable preservatives and emulsifiers)
1 can of tinned tomatoes
1 tbsp organic coconut oil
2 cloves of fresh garlic
1 tsp freshly grated ginger
1 tsp madras curry paste
1 tbsp tomato puree
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp chilli
1/2 lemongrass puree
Small handful of fresh coriander
1 white onion, chopped finely
1 aubergine, chopped into small pieces
1 red pepper, chopped
a handful of green beans/sugar snap peas
3 handfuls of spinach
Juice of 1 lemon
Sea salt & Pepper
- On a low heat a deep saucepan, sauté the onion, curry paste, garlic, ginger and spices in the coconut oil. Be careful not to burn.
- Once the onion has softened, add the vegetables and lemon juice and coat in the spices for a couple of minutes.
- Slowly add in the coconut milk and tinned tomatoes, ensuring to stir. Bring this to the boil and then reduce to a simmer.
- After 25 minutes (or until the veg has softened), add the spinach and allow to wilt.
- To serve, sprinkle with the sea salt, pepper and fresh coriander.
I like to have mine with a small bowl of quinoa or cauliflower rice, how do you like yours?