Autumn is a really exciting time for your shopping basket. Treat yourself to a little bit of spice and all things nice, whilst winter slowly creeps in. I have concocted an Autumnal Sweet Potato and Snow Pea Curry, made from homemade curry paste and served with healthy black rice.
This will not only tickle your taste buds, but will fight off any lurking unwanted colds and flu. Its a lot more simple than you think. Vegan friendly and cheap to make.
Happy Hump Day
For the Homemade Curry Paste:
2 Garlic Cloves, crushed
2 Thumb-sized pieces of fresh ginger
1/2 Tsp Cayenne Pepper
1 Tsp Garam Masala
2 Tsps Cumin Seeds
1 Tsp Coriander Seeds
1 Tsp Sea Salt
2 Tbsp Tomato Puree
2 Fresh Green Chillies, finely sliced
3 Tbsp Desiccated Coconut
For the Curry:
1 Tbsp Coconut Oil
3 Small Sweet Potatoes, washed, skins left on, roughly cubed
1 Red Onion, finely chopped
1 Cup Snow Peas (Mangetout), topped and tailed
400g Good Quality Coconut Cream
1 Cup Vegetable Stock
1/2 Bunch Fresh Coriander Leaves, finely chopped
1/2 Lime, squeezed
1 Cup Black Rice
1. Grab a large non-stick frying pan. Place on a high heat. Add cayenne pepper, garam masala, cumin seeds, coriander seeds and sea salt. Lightly toast spices for 2-3 minutes until aromatic and golden brown. Place into a pestle and mortar and finely grind.
2. Add ginger and garlic to hot frying pan and fry for a minute until browned. Add to pestle and mortar and grind with spices. Take frying pan off the heat.
3. Add green chillies and desiccated coconut and bash around a little more. Add tomato puree to pestle and mortar and ensure all ingredients are well mixed in.
4. Place frying pan back on heat. Add coconut oil and onion and fry until soft. Add homemade curry paste and fry for a couple more minutes, until fragrant.
5. Add sweet potato, coconut cream and vegetable stock. Bring to boil then simmer for 20-25 minutes until potatoes are soft when poked with a fork and the liquid has boiled down to a cream consistency.
6. During this time place the black rice into a small saucepan, add 1 cup of rice to 2 1/4 cups of cold water, cook on a medium heat until water has boiled down (20-25 minutes). Be careful not to burn the rice.
7. Check to see if sweet potatoes are soft. Add snow peas and cook for a further 3 minutes.
8. Finish with a sprinkling of finely chopped coriander and a fresh squeeze of lime.