Before I tell you about this delicious curry I quickly wanted to say that exactly two months today my first cookbook will be published in the UK, which is beyond exciting! I saw the first finished copy of it a few weeks ago and I’m so pleased with it, the book looks amazing and I think you’re all going to love it. There are about hundred delicious new recipes in there for you. I’m particularly excited to share my recipes for berry scones with coconut cream; mexican quinoa bowls, homemade falafels, chocolate and almond butter fudge, coconut thai curry and beetroot chocolate cake with you as they’re my favourites!
So now on to this beautiful curry! Curry is my favourite food at the moment, I just can’t get enough of it. I’ve been working on so many new curry recipes and this is one of my absolute favourites. A hot bowl of this beautiful winter mix with lots of tamari infused brown rice makes me so happy, even when it’s pouring with rain and really cold outside! I love that the potatoes, beans and carrots absorb all the flavours of the spiced coconut sauce so that each bite has subtle hints of cumin, turmeric and chilli in it. This is a really great recipe to make if you’re feeding lots of people too as it’s so simple to make, all you have to do is chop up some carrots and potatoes and then throw everything together in large saucepan and let it simmer for about an hour – so you can chat to your friends and not stress about the cooking! It’s an incredibly inexpensive meal too, which is always great and it freezes well – so it’s a very practical recipe to add to your repertoire.
– 2 tins of coconut milk
– 2 tins of chopped tomatoes
– 18 small potatoes (600g)
– 6 carrots (400g)
– 2 400g tins of haricot or cannellini beans
– 1 bag of spinach (200g)
– 3 teaspoons of turmeric
-3 teaspoons of ground cumin
– 2 teaspoons of chilli flakes
– salt and pepper
Slice the potatoes into quarters, then place them in a saucepan and cover them with water. Bring the pan to the boil, once it’s boiling turn the heat down to a simmer and let the potatoes cook for about twenty minutes, until they’re soft enough to easily pierce with a fork.
While they cook peel the carrots and slice them into thin pieces.
Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper. Mix everything together and place the lid on the pan. Bring this mix to the boil, then turn it down to a simmer and let it cook for about an hour.
If you’re eating rice with this then put this on to cook now.
About fifteen minutes before the end, once the carrots are soft, stir in the rinsed/drained beans and the spinach. Then allow the curry to cook for another fifteen minutes or so, then serve and enjoy!