Coconut Curry

 

 

This recipe is lusciously simple and easy to re-create with whatever variation you desire. For an added protein punch, I like to add a can of ready to eat beans, mushrooms and even a dollop of peanut butter right at the point where I add in the vegetables.

I would not consider this dish as a traditional African dish per se, but it combines spices and flavours of the East African coast with a twist. This will make a sumptuous meal for vegetarians and is tasty enough for non-vegetarians to indulge into.

Ingredients

• 200g Butternut squash
• 125g Parsnips
• 125g Leek
• 150g Potatoes
• 125g carrot
• 125g broccoli
• 150g cauliflower
• 1 tbsp caraway seeds
• 1 tbsp cumin seeds
• 10 cardamom pods
• 1 tbsp ground coriander
• 1/2 tsp ground turmeric
• Butter, ghee or vegetable oil
• 450ml Vegetable stock
• 1 can of Coconut milk
• Water as needed

Preparation

1. 1. Prepare the vegetables by cleaning, scraping (in the case of the carrots) and chopping.
2. 2. Heat up the oil, butter or ghee then add the spices and fry until fragrant.
3. Add the vegetables and allow to fry slightly before stirring. This caramelises them for extra flavour.
4. Add the stock and coconut milk, bring up to boil and allow to simmer for 15 minutes.

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• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes
• Yield: Serves 6