Curry, is a high priority staple in my house. I always cook it mild (as hubby doesn’t enjoy it too hot) and then add dried chilli flakes to spice it up!
There are so many options when it comes to curry…the base of this sauce can be utilised with other combinations – such as; chickpeas or butterbeans, pumpkin, potato or cauliflower and spinach or silver beet. The best, when you are trying to utilise veggies already on hand in the fridge. That, I find, is when I am most creative.
This curry is also fantastic slow cooked for around 3-4 hours.
1 tbsp ghee
1 tsp cumin seeds
1/2 red onion diced
2 cloves garlic finely diced
1/2 inch ginger grated
1/2 tsp ground cumin
1 tsp coriander ground
1/2 tsp garam masala
1 tsp turmeric
1/4 tsp cinnamon
pinch black pepper ground
chilli powder (to taste)
200g organic chopped tomatoes
200g cooked cannellini beans
1 large sweet potato (peeled & cubed)
1/2 cup filtered water
4 pieces kale torn into pieces
1 tbsp diced coriander stems
fresh coriander leaves
1/4 cup raw almonds
200g organic coconut cream
plain, full fat yoghurt
steamed brown rice
Heat the ghee in a frypan over a medium heat. Add the cumin seeds and cook until fragrant.
Add the onion, garlic and ginger and cook until translucent.
Add the spices to the frypan and cook until dark and pungent. Add the tomatoes, coriander stems and water, reduce the heat and cover. Allow the sauce to cook and reduce a little.
Add the cubes of sweet potato and the coconut cream and cover. Cook for around 30 minutes or until the sweet potato is just cooked.
Add the cannellini beans and kale and season with sea salt.
Allow the curry to simmer for 15 minutes or until the desired consistency.
Scatter with fresh coriander leaves and almonds.
Serve in bowls with steamed brown rice, papadums and a dollop of yoghurt.