Vegetable Coconut Curry
1 medium sweet potato
1 medium baking potato
165g tenderstem broccoli (about 10 stems)
2 tbsp raw virgin coconut oil – I used Coconut Merchant
1 medium onion
1 red chilli (115g)
2 large cloves garlic
1 medium courgette (zucchini)
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp turmeric
1/2 tsp allspice
1 tsp ground ginger
1 tsp chilli powder
2 tsp vegetable stock powder – I used bouillon
1 400g tin chopped tomatoes
1 400g tin full fat coconut milk – I used Coconut Merchant
1/2 cup (60g) peas
1/2 cup (30g) spinach
1. Firstly, peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and courgette, and deseed and chop your chilli. Set aside.
2. Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes. While they cook, add the onion, garlic and chilli into a large pan/wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add in the courgette and fry for a further 2 minutes or so.
3. Next, add the cumin, cinnamon, turmeric, allspice, ginger, chilli and vegetable stock powder into the pan with the onion mixture. Stir together, and then add in the chopped tomatoes and coconut milk. At this point, add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.
4. Now, stir the tomatoes and coconut milk together with the vegetables until well mixed, continuing to cook until the potatoes and broccoli are done. Then, when they have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken and for the flavours to develop. When there are 5 minutes left, lastly add in the peas and the spinach, and stir together.
5. When the curry has finished cooking, remove from the heat and serve with rice or what else you like!
I served this curry in a beautiful bowl from Notonthehighstreet, which you can buy here.