Perfect Winter Curry

CurryBowl1

 

This has been an absolutely dreadful winter in Nova Scotia. The snow just keeps on coming. It started late mind you, but it has felt like a constant snowstorm for three months straight now. So, I decided to post a winter curry. I am sure someone out there is still trying to stay warm, so this one is for you!

The moment I took a bite of this curry, I knew I had to share it with you. It. Is. Awesome. I almost ate the entire pot myself.. Why I am I lying to you? I did eat the entire pot by myself. Well, not in one sitting. This is enough curry for a family of four at least! I had to pace myself. I had it for dinner and then breakfast the next day… and then dinner again. It kept my tummy warm and happy.

I love hearty, cooked meals in the cold months. Once the summer rolls around, I eat mostly raw just because I like the way it makes me feel. I try and stay really in tune with what my body needs.  Right now it’s saying that I should make this curry again tonight!

Enjoy! And please comment to tell me what you think!

currybowl2

 

Ingredients

Serves 4-5 ~ Prep time: 15 mins ~ Cook time: 30 mins

  • 1 medium golden onion
  • 3-5 cloves garlic (I used 5)
  • 300g (about 3-4 handfuls) field greens, or any greens you have on hand
  • 1 Chinese eggplant
  • 1 small sweet potato
  • 1/4 cup red lentils
  • 1 large sweet pepper
  • 1 cup frozen/fresh peas
  • 3 tbsp black mustard seeds
  • 3 tbsp cumin seeds
  • 3-4 tbsp coconut oil
  • 2 heaping tbsp good quality curry powder
  • 1/2 cup cashews with 3/4 cup water (soaked for at least 1 hour)
  • 400ml can of coconut milk
  • 2 heaping tbsp garam masala
  • 1 tbsp red pepper flakes (optional)
  • salt to taste

Directions

  1. Put oil and seeds into a large saucepan on medium heat.
  2. When seeds start popping, add onion and garlic. Cook until onions are translucent, stirring occasionally. This takes about 5 minutes.
  3. Add curry powder and stir until onions and garlic are fully coated.
  4. Add greens and cook down until soft.
  5. Add the coconut milk, cashew cream, as well as all remaining ingredients except garam masala.
  6. Use your immersion blender to pulse mixture to desired consistency.
  7. Stir in garam masala and simmer. Let sit for about 15 minutes.
  8. Serve with brown rice and enjoy!

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