Something that you might not know about me, is that when I was at college, so about 17.. me and my boyfriend used to be absolute take-away and treat meal fiends! I grew up eating a pretty healthy and wholesome diet, as my mum loves to cook and made most of our meals from scratch. However, like most teenagers, when you get to that age when you have more control over what you’re eating and can buy your own food and I did love a good ol’ take away curry. I’ve never really been a huge pizza person, but I do love curries! What’s more, they’re so easy and straight forward to make for yourself at home and are a great way to pack a whole load of veggies into one meal!
This is one of my favourite curry recipes that I’ve made recently; as it’s really creamy and hearty.. but there’s no actual cream in there, so it’s also dairy free and vegan. Even though this is a really warm and comforting dish, I don’t think that it’s specifically an Autumn or Winter recipe.. In fact, I think that curries can also make a delicious addition to a summer spread. If you want to add a touch of freshness and make the dish a little lighter; you could always serve it alongside cauliflower rice or a cold coconut rice salad. This is also a great option if you’re looking for something seasonal, as I’ve included lots of wonderful green veggies and potatoes. This is an entirely veggie based recipe, but you could always add in some chicken, prawns or pulses for extra protein. Potatoes are a fairly new addition to curries for me and I just love how soft and creamy they taste- I will definitely be including them in a lot more of my stew and curry recipes from now on!
Potatoes are something that I actually used to avoid when I first started focusing on my diet and fitness. I think that there was a lot of misconceptions floating around about white potatoes not being very good for you and I must admit, this was something that I think I believed. However, whilst sweet potatoes are probably may favourites and do have lots of amazing health properties, I don’t think that there’s anything wrong with white potatoes and they’re really tasty as well!
This curry is an ideal recipe if you’re looking for a one pot wonder, to minimise the dirty dishes and washing up time. You can pretty much toss everything together into a pot and there you have it! Just leave it to cook and enjoy!
- 1 large potato
- 400ml canned coconut milk
- 100ml vegetable stock
- 70g green beans
- 1/2 large courgette
- 1 shallot
- 2 tsp mild curry powder
- Coconut oil for cooking
- Fresh coriander & coconut chips to garnish
- Finely dice the shallot and add this into a pan with a tsp of coconut oil and cook over a medium heat.
- Cook until the shallot becomes translucent and is nice and soft. If the pan starts to burn, add a splash of water to stop things sticking to the base.
- Rinse and chop the potato into bite-sized chunks and pop these into the saucepan also. Add in the spices and continue to cook.
- Pour in the coconut milk and bring to the boil, then reduce the heat to a simmer, stirring continuously to ensure all of the spices are well mixed.
- Slice the courgette into semi-circle shaped pieces and add these into the curry, along with the green beans. Pour over the vegetable stock and leave to simmer (with a lid on if you have one) for around 25 minutes.
- Season with a little sea salt and pepper to taste if needed and serve with some rice and a sprinkling of fresh coriander and coconut chips.