• Karis Anderson

VEG COCONUT CURRY


You can't go wrong with this. I've been trying to produce more flavour with vegetable ingredients rather than a load of seasonings like I use to have to do with meat. The more veg you use the more flavours just pop out. All purpose is a staple in so many of my recipes but i'm trying to cut it out due to the salt content. If I use any salt in my recipes it will be Himalayan. This recipe is salt free and just pure natural ingredients. and it tastes banging! enjoy x

Ingredients - 1 sweet potato 1 courgette 1 aubergine 1 red onion 1 tin kidney beans 3/4 cloves of garlic 2 tins organic coconut milk 1 scotch bonnet pepper 2-3 table spoons ground turmeric 1-2 tsp cumin Pinch of Himilayalan salt Pepper Juice of 1 lemon Recipe - Heat a little oil in a frying pan Finely chop up the onion, garlic and scotch bonnet pepper and fry until soft Chop up the sweet potato, aubergine and coirgette into bite size chunks and add to the pan and toss in the onion mixture and add 1 tsp of the ground turmeric and 1tsp of the cumin and let the flavours coat for a minute or so Then add the coconut milk and stir Once it’s boiling turn down the heat to low and add the kidney beans and stir in Add the rest of the seasonings and the lemon juice Cover and let simmer for 10-15 minutes or u til veg is cooked through Serve with some avocado, peppery salad and pickled cabbage. Enjoy!


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