Creamy Coconut Curry

DSC_1100

The other day I was in need of some real comfort food after a very wet walk with Greta (our pug) and that normally involves some type of curry. A bowl of Creamy Coconut Curry is a warming and comforting meal that will make you both satisfied and happy. Coconut milk and peanut butter makes it creamy and rich while sweet potato and a hint of agave syrup adds sweetness to the dish. A mild blend of spices and salt completes the curry and makes it well balanced.

This recipe for Creamy Coconut Curry also contains cannellini beans, potato and spinach. I find this particular blend of veggies and beans to be well combined and tasty but you can easily swap it for something else. If you are not a big fan of beans or spinach you could,  for example, use tofu or chard instead.

Creamy Coconut Curry tastes just as great the day after. It is the perfect meal to prepare a day in advance if you are in a hurry or if you are going to have friends over. Or why not make a lot of and fill your lunch boxes for the next day. I normally serve it with rice, buckwheat or millet but it would also taste great on its own together with a few slices of avocado!

DSC_1095

Creamy Coconut Curry

Ingredients:

  • 4 small potatos
  • 500 g sweet potato
  • 50 g spinach (baby leaves)
  • 2 inches fresh ginger
  • 2 cloves of garlic
  • 1 can cannellini beans (400 g)
  • coconut milk 400 ml
  • 1 can whole peeled tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 millilitre cinnamon
  • 1 1/2 tsp salt
  • 1 tsp agave syrup
  • 1 tbsp peanut butter
  • 3-4 dl / 1 1/2 cup water
  • 2 tbsp vegetable oil

Method:

1. Peel the potatoes and let them boil until they are almost done. Set aside.

2. Peel the sweet potato and dice it in cubes, not too small. Chop the garlic and ginger. Wash and drain the cannellini beans and spinach.

3. Heat the oil in a sauté pan. Gently fry the ginger and garlic on medium heat. Add the spices, salt and the whole peeled tomatoes. Mash the tomatoes with a fork or a potato masher. Bring to boil and add the coconut milk and sweet potatoes. Let it simmer for 5-10 minutes until the sweet potato is almost done.

4. Cut the potatoes in cubes and add to the pan together with the beans, agave syrup and peanut butter. If the peanut butter is a bit dry just mix it with a little water before you stir it into the curry. Let it simmer for about 10 minutes or until the potato and sweet potato are tender. With only a few minutes left add the spinach baby leaves. Serve together with rice, avocado and perhaps a slice of lime. Enjoy!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s