Here at D&HQ we love those days where you search around all your favourite cook books, websites and blogs for some food inspiration. Yesterday we were on the hunt for a delicious vegan curry jam-packed full of yummy vegetables and with a good spicy kick to it. On our inspirational travels we met with Naturally Sassy’s sweet potato and spinach korma, Deliciously Ella’s sweet potato, lentil and coconut curry and a coconut cod curry from Dale Pinnock’s book, The Medicinal Chef. So, having picked out some of our favourite ideas and adding a sprinkle of D&H fairy dust, we have come up with a turbo-charged korma that will keep you craving it for hours!
- Half a large butternut squash, peeled and diced into cubes
- 2 large sweet potatoes, peeled and diced into cubes
- 1 cauliflower, cut into florets
- 500g of spinach (it wilts so the more the better!)
- 1 cup of peas
- 1 clove of garlic, minced
- Half a large onion, peeled and diced very finely
- 1/2 a cup of cashews (soaked in water for at least an hour, the longer the better)
- 1 1/2 tsp garam masala
- 1 1/2 tsp chilli powder (or less if you’re not so into spice)
- 1 tsp cumin
- 2 tsp turmeric
- 400 ml coconut milk
- 2 tbsp coconut oil
- 1/2 tbsp olive oil
- 1 kallo vegan vegetable stock cube dissolved into 200ml water
Make sure you get those cashews soaking as soon as possible. We would suggest leaving them to soak for at least an hour. Once you have diced and prepped the sweet potatoes and the butternut squash, add them to boiling water and leave them to simmer for about 15-20 minutes until they are soft.
For the curry sauce, add the garam masala, cumin, turmeric, hot chili powder, coconut milk, coconut oil and olive oil into a blender or food processor and give it a quick whizz. Then add the cashews and blend for a minute or two more until lovely and smooth.
In a large saucepan add a drizzle of olive oil and heat. Then add the onions and the garlic and cook them until they start to turn transparent. Throw in the cauliflower florets and cook for 2 mins. Then add the vegetable stock. Cook for another 2 – 3 minutes.
Add the softened sweet potatoes and butternut squash to the saucepan, throw in the curry sauce too and then chuck in the peas and spinach. Keep stirring every 2 – 3 minutes, tasting and seasoning to your heart’s content. Then put the lid on the saucepan and leave to cook on a low heat for another 10 minutes. Eat it up with some brown or cauliflower rice!
Love, Mrs H xx