Winter Warmer Curry

2 February 2015

Nothing beats a warming bowl of earthy nourishing curry on a cold winters day.  This one is packed full of nutrtional superstars and has a great combination of spices to aid digestion and keep the body in balance.  Feel free to experiment with whatever veg you have to hand, and whatever beans / legumes you prefer.  Getting creative with your cookery is all part of the fun!

Ingredients

Half a medium pumpkin or butternut squash, peeled, de-seeded and cut into chunks

A couple of medium sized sweet potatoes cut into chunks - if organic, keep the skin on

A few handfuls of curly kale - well washed, then tear leaves of the stalks and tear into smaller pieces.  Keep the stalks for juicing, soups etc

A couple of teaspoons of freshly chopped ginger root

1 can organic chopped tomatoes

1 can organic coconut milk

1 can drained organic beans of your choice - I like chick peas, or butter beans

2 tablespoons raw coconut oil (substitute for other oils if needed)

2 teaspoons garam masala

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons sweet paprika

optional - small red chilli de-seeded and finely chopped, or 1/2 teaspoon mild chilli powder, or a pinch of cayenne for more kick!

optional - 1/4 teaspoon yellow mustard seeds

2 teaspoons high quality salt

 

Method

Steam the pumpkin and sweet potatoes until they are just slightly tender - ensure you don't over cook them

In the meantime, heat the coconut oil, add the chopped ginger (and chilli if using), and lightly saute.  Then add in all the other spices and keep stirring on a low heat.  Add the tomatoes, coconut milk, beans and salt. 

Add the steamed veg to the sauce, and allow to cook for about 30 minutes minimum for the flavours to soak in.   In the meantime, very lightly steam the kale.   Add the kale nearer the end of the cooking time so you retain as much of the nutrients as possible.

Serve up with any grain of your choice.  Also really delicious in a jacket potato with a big green salad