Sweet Potato, Ginger, Spinach & Tofu Curry
I did not grow up with curries, so have always struggled a little with them, but am now comfortable with throwing one together for the family. I have learnt to use what I have on hand and am finding I can adjust the strength of flavours and spices as the children grow and their tastes grow and change. I find this recipe a wonderful fresh and light flavoursome combination and easy to throw together. The recipe I have taken from @greenkitchenstories (again!) and I have even used one of their photos because it simply looks gorgeous and a thousand times better than any of my photos, and I am hoping to inspire you to make your own curries without the use of supermarket jars and condiments. Here is a what they say about their recipe "Feel free to add mustard seeds, ground coriander, curry leaves or chili with the other spices if you have it on hand. Replace any of the vegetables with whatever is in season – pumpkin, zucchini, tomatoes or aubergine will all fit right in. A splash of yogurt is also nice on top if you are not vegan."
Simply replace the tofu with chicken for non-veg option. I usually add 150-200gm of chicken per person and add after onion/ginger/garlic have sauteed for a while.
2 tbsp coconut oil or butter
1 yellow onion
3 cloves garlic
1 large chunk (at least 2 inches / 5 cm) fresh ginger root
2 tsp ground turmeric or fresh, grated
1/2 tsp ground cumin (optional)
1 tsp salt
1 large sweet potato (approx 500 g / 1 pound)
2 cans (800 ml) coconut milk (or half water if you want it lighter)
7 oz / 200 g tofu, drained and cut into 1 inch / 2,5 cm cubes
2 large handfuls fresh spinach
1/2 lime, juice
a large handful cashew nuts, pan roasted
2 cups cooked quinoa or rice
a sprinkle of nigella seeds (optional)
fresh coriander/cilantro (optional)
Add coconut oil to a large sauce pan on medium heat. Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. (add chicken now if using and stir until cooked through, add a splash of water if spices start to overcook and stick to bottom)
Meanwhile, peel and cut the sweet potato in 1 inch / 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt.
Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu (omit if not using).
Cook until the sweet potato cubes are soft and tender (about 15 minutes).
Remove from the heat, add spinach and a squeeze of lime and stir around.
Taste and add more salt and spices if needed.
Serve in bowls with cooked quinoa/rice, cashew nuts, nigella seeds and some fresh coriander.