So it’s almost mid February and Spring is on the horizon! However, there is still a chill in the air and the days yet short, so I’m craving for some warming and comfort food! As a vegetarian, curries are my first choice, they are full of flavour, nutritious, delicious and just whats needed on a cold and wet February day! The the inspiration for this particular recipe came from one of my favourite vegetarian blogs, the creative duo behind – Green Kitchen Stories – a husband and wife team and author of two beautifully styled books!
One of the main reasons I love to make this curry so often, is I enjoy the fresh, earthy aroma and vibrancy of ‘turmeric root’, combine that with ‘creamed coconut’ and it’s delicious! I also, always have seem to have some which needs used up! Turmeric has amazing anti-inflammatory properties and immune boosting but more on this little root another time. However a quick note – make sure and wear gloves when grating turmeric, otherwise you will be left with yellow/orange hands!
As with any curry it is so easy to play around with flavour combinations and adapt to your preferred taste. If you have have some vegetables to use up then these are perfect or use what you enjoy. It’s the beauty of cooking and especially making curries, no two dishes will rarely taste the same, unless you follow a recipe strictly! In this instance I used green beans as spinach is currently not available! My husband loves chilli so he likes to add a little more on top for that extra heat! The resulting dish is creamy, sweet with warm and spicy notes. Comfort in a bowl!
Just a note, when using spices I always buy seeds and only grind when needed. They have a much more fresh and pungent flavour and no comparison to the ground stuff!
Vegetable and Sweet Potato Curry with Chickpeas, Coconut and fresh Turmeric
1 tbsp coconut oil
2 onions, chopped
3 cloves garlic
¼-½ tsp chilli flakes (depending on how spicy you like it!)
1 knob of ginger root, large thumb size piece
2 tbsp fresh turmeric, grated ( I use 2 pieces of
1 tsp ground cumin
2 sweet potatoes
1 cauliflower, small
2 cans (800 ml) coconut milk (or use 200g creamed coconut and add 800ml water)
1 can of chickpeas, good quality
2 large handfuls fresh spinach
a sprinkle of nigella seeds
a large handful cashew nuts, roasted
fresh coriander, chopped
½ lime, juice