Posts Tagged: curry
A versatile dish, this can be made vegan or vegetarian. You can add chicken or leave it out as I have done. Curry is a soul-food. It sticks to your ribs, warms your tummy and can be made to your own heat preference. Our kids like it with yogurt (tames the spice a bit). Do you have your kids eating curry yet? Try our this version! The mangos and a natural sweetness to the more savoury elements of this dish.
I used to purchase pre-made curry powder (because easy), but I’ve gotten into the habit of making from-scratch pastes each time I give curry a whirl as the depth of flavour is incomparable once you’ve gone there. I’ve tried to simplify the process as much as possible from some of the more conventional/traditional curry adventures, it doesn’t always have to be a huge time commitment! Enjoy!
- 2 large yellow cooking onions, chopped
- 8 garlic cloves, roughly chopped
- 4 tbsp fresh ginger, roughly chopped
- 4 tbsp ghee (or grassfed butter or coconut oil)
- 3 tsp cumin seeds
- 2 tsp fennel seed
- 2 tsp ground cinnamon
- 1 tsp chilli flakes
- 1 tsp cayenne
- 1½ tsp garam masala
- 2 tsp turmeric
- 400g can chopped/diced tomatoes (or diced fresh plum tomatoes)
- 1 250ml can of full-fat coconut milk
- 1 cup veggie broth
- 2 tbsp chopped coriander
- 3 sweet potatoes, cubed (about 1 lb worth)
- 1 lb carrots, cubed
- 2 mangos, cubed
- 1tsp. pink himalyan sea salt
- 1 tsp fresh ground pepper
- Fresh minced kale to garnish (I like to sprinkle at least ½ cup's worth per serving)
- ***Optional: 1 can of garbanzo beans, ½ lb of baby potatoes and 2 cups of frozen peas
- Saute the chopped onions in ½ of your ghee/oil with the garlic cloves (whole) until translucent. Transfer to a small food processor, adding in the ginger, cumin, fennel, cinnamon, chili, cayenne, garam masala and turmeric, with 1 tbsp ghee/oil (of the remaining 2) with 2 tablespoons of water - process to a slack paste.
- Heat the last of the ghee/oil in a dutch oven over medium heat. Scoop the paste out of the blender/processor into the pot. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Tip in the tomatoes, broth, coconut milk and carrots. (You can add the garbanzo beans and baby potatoes if you've chosen to add these). Continue cooking on a medium-low heat for about 25 mins without a lid until the liquid begins to reduce and darken.
- Add in the sweet potatoes and mango and simmer for another 40 mins without a lid until the carrots are nicely stewed and the sweet potatoes are fall-apart tender. The masala should be thickened now – you might need to add an extra ladleful of broth or water if the curry needs it. Sprinkle with chopped coriander and stir.
- Serve with minced kale and cashew yogurt or regular yogurt and sprouted brown rice for the non-paleo eaters at your table!
We do a lot of barbecuing in the summer. Almost every dinner in fact. It keeps the heat outside (and the mess!) Grilling can be quick, fast and almost effortless, as you do it more and more. Practice makes perfect, or so they say. Having a love for cooking is key, of course. In my quest to create simple (enough) weeknight meals, this flavour combo was a risk and in the end? I won. Totally delicious, or so the herd tell me. Even the toddlers approved, which is always a key component I consider when concocting a new recipe. Or altering a classic. There are lots of honey and lime drumstick recipes floating around the internets – but none laced with lots of curry. Amongst other delectable things. And the dipping sauce. Oh…the dipping sauce.
Im trying out a new printable recipe card feature for you my lovely readers, scroll to the bottom of the post for your grocery list and complete intructions. Please, do tell me how you like the new plugin!
I made this hearty, robust dish the first time a few months back, when I had a mountain of ripe mangos to use up. I’m surely not creating the wheel on this one, but here’s my spin on it. This is the kind of slow-cooked goodness that leaves your house smelling divine. Whereupon your dinner guests enter to exclaim with wonder and anticipation, ‘You are a goddess. I am the luckiest person ever to know you.’