While it's super easy to make curry powder, if you don't have access to a lot of spices you can still create a delicious dish. Simply buy the curry powder pre made, then add in a few extra touches. I was tired today from being at the hospital getting scans (baby is now overdue) so I wanted to make something quick, I simple threw some vegetables together with the curry powder and still managed to create a healthy yummy dish.
This dish will definitely stimulate the senses, if you aren't that into spicy then add in less curry powder. The maple syrup, sweet potato and pumpkin all help to sweeten the dish and the coconut milk eases that intensity as well. I added extra turmeric as it's just such a nutritious spice, with great anti inflammatory properties. Eating this certainly heated up the body, great for a winter warm me up!
Quick Hot Indian Curry
1 TBS vegan butter
1 onion
2 tsp minced garlic
1 inch ginger
3 TBS mild curry powder *
1/2 tsp cinnamon powder
1/2 tsp turmeric
2 TBS maple syrup
2 TBS tomato paste
1 cup vegetable stock
1 cup coconut milk
1 small sweet potato
1/4 butternut pumpkin
2 tomatoes
3 carrots
1 cup frozen peas
4 bunches kale
4 mushrooms
1 lime
1/2 cup chopped coriander
1. Dice up the onion and ginger. If you prefer to throw the piece of ginger in as a whole that's fine, just make sure you remember to remove it later
2. In a pot heat up the butter, then add in the onion, garlic and ginger
3. Saute and cover until slightly brown. This should take 5 - 6 mins
4. Add in a cup of vegetable stock, all the spices and maple syrup, bring to a boil
5. Turn the heat to a simmer, add in the coconut milk
6. Chop up all the vegetables into bite size pieces
7. Add into the pot except for the coriander
8. Bring to boil, add in the juice of the lime and leave to simmer on low for 20 mins
9. Sprinkle some coriander on top. Serve with rice, quinoa or naan whilst hot!
* This dish has a good spicy kick to it. If you can't handle too spicy then put 2 TBS of curry powder instead
2. In a pot heat up the butter, then add in the onion, garlic and ginger
3. Saute and cover until slightly brown. This should take 5 - 6 mins
4. Add in a cup of vegetable stock, all the spices and maple syrup, bring to a boil
5. Turn the heat to a simmer, add in the coconut milk
6. Chop up all the vegetables into bite size pieces
7. Add into the pot except for the coriander
8. Bring to boil, add in the juice of the lime and leave to simmer on low for 20 mins
9. Sprinkle some coriander on top. Serve with rice, quinoa or naan whilst hot!
* This dish has a good spicy kick to it. If you can't handle too spicy then put 2 TBS of curry powder instead
