Monday, 22 July 2013

A beautiful curry courtesy of my friend Tanya

My beautiful friend Tanya, who is vegan, made this delicious curry for me when we were in Melbourne. I absolutely loved it! She was kind enough to share it with me so I decided to try and recreate it at home today, minus the kale as the supermarket didn't have any... and then Wellington was hit by a massive earthquake and we had to stay off the roads so all plans of going to Moore Wilson's were dashed. Silverbeet took the place of kale.

Sweet Potato and Kale Curry
Ingredients:
2 medium-large sweet potatoes, cubed
1 red bell pepper, chopped
4-6 cups fresh kale leaves (cut off the woody stems, use the leaves)
2 tbs coconut oil - or any oil, or nuttlex butter
2 cans of coconut cream + optional, 1 can of coconut milk (add the coconut milk if you like it more 'saucy' (nice with rice)
1 tbs onion powder (I used a finely chopped red onion in place of the onion powder as I didn't have any)
2- 3 cloves garlic, finely chopped
1/2 tsp fresh grated ginger (I increased this to 2 tablespoons or so)
2 tbs red curry paste (you can use any really - green or yellow)
1 tsp sea salt (optional as curry paste has salt already)
1/2 tsp pepper (optional)




Heat oil over medium-high heat in a frying pan. Add the garlic, onion powder, ginger, curry paste salt, and pepper. Fry for a couple minutes until the spices are softened and fragrant. 



Slowly add the coconut cream and the sweet potato cubes. Cook for about 5-10 minutes or until potatoes are soft, but not mushy!
Add the bell pepper and saute for another 5 minutes, or until the peppers have softened. If you need to, add the can of coconut milk.

Reduce heat. Add the Kale leaves and cover until the leaves have wilted. Uncover and stir, mixing the kale in.
Serve over jasmine rice or brown rice or just as is.



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