Curry is warming and comforting but sometimes it can be oily and leave us feeling heavy and lethargic.
This oil free coconut curry is creamy, easy to digest and full of vegetables and healing spices that infuse and fragrance the curry during slow cooking.
Coconut is a superfood and its meat provides the body with anti viral, anti bacterial, anti fungal and anti parasite support. Proven to reduce LDL cholesterol, support thyroid function and improve digestion, it is a great source of healthy fats, protein andnessential nutrients such as vitamins C, E, B1, B3, B5 and B6 and minerals including calcium, iron, magnesium, phosphorous and selenium.
Makes 4 Servings
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp fenugreek seeds
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground white pepper (use ½ tsp for a milder curry)
- 1 tbsp vegetable stock powder
- 1 medium tomato
- 1½ cups water
- 2 pitted medjool dates
- 3 green cardamom pods
- 3 garlic cloves
- 4 tbsp shredded coconut
- ½ cup finely sliced carrots
- 1 lime, zest and juice
- 1 generous handful cherry tomatoes
- 1 cup roughly chopped broccoli florets
- 1 roughly chopped large courgette
- 1 finely sliced medium Romano pepper
- 1 finely sliced medium red onion
- 2 cups roughly chopped cauliflower
- 2 cups cubed potato
- 4 roughly chopped large chestnut mushrooms
- 200g fresh spinach
Blend the sauce ingredients for 1-2 minutes or until smooth and creamy. Add to a saucepan with the cubed potatoes, bring to the boil and then reduce to low heat and leave for 10 minutes with the lid on.
After the 10 minutes is up, stir in the cauliflower, carrots, red onion and the juice and zest of the lime. Replace the lid, increase the heat to medium and leave for 20 minutes.
After the 20 minutes is up, stir in the courgette, mushrooms and Romano pepper, replace the lid and leave for 20 minutes.
After the 20 minutes is up, stir in the cherry tomatoes, replace the lid and leave for 10 minutes.
After the 10 minutes is up, stir in the broccoli and spinach, replace the lid and leave for 5 minutes.
After the 5 minutes is up, serve the curry with red rice or rice noodles and garnish with dried red chili and fresh lime wedges.