NOURISH with APRIL’S COCONUTTY CURRY

We served up this gorgeous veggie coconut curry for our fabulous Yogi’s at FEBRUARY POWER BRUNCH and it was SO delicious we had to share the recipe with you all!
It’s a time for nourishing ourselves with healthy, comfort loving food and this is the perfect dish!

APRILS COCONUTTY CURRY
RECIPE

Serves 4-5 people.
Prep 10-15 mins. Total Cooking Time 35 – 40mins approx. 

Ingredients

*Feel free to use any veg you have in the fridge, freezer or access to!*

  • 1 x  Small Cauliflower
  • 1 x Medium Sweet Potato
  • 1 x Aubergine
  • 1 x Red Pepper  
  • 1 x Red Onion
  • 5cm Fresh Ginger 
  • 2 x Garlic Cloves 
  • 1 tsp Ground Cumin
  • 1 tsp Cumin Seeds 
  • 1 tsp Smoked Paprika 
  • ½ tsp Cinnamon 
  • ½ tsp Turmeric 
  • 1 tin Coconut Milk 
  • ½ tin Chopped Tomatoes 
  • ½  Lime Juiced 

    Fresh Chopped Coriander (to serve) 
    Grain of choice (Brown rice/ Quinoa etc.)
    Toasted Cashews  (optional)

    Black pepper & salt to taste.

Preparation

  1. Chop the sweet potato and cauliflower into bite sized pieces. Boil until just soft.
  2. Boil a sauce pan for the rice/ quinoa and cook to packet instructions.  
  3. Meanwhile chop the onion, aubergine & red pepper and grate the ginger and garlic. Sauté all together with a little coconut oil in a pan until soft. 
  4. Add to the pan the turmeric, ground cumin, cumin seeds, cinnamon, smoked paprika and stir on the heat for a 2 minutes. 
  5. Add the coconut milk, chopped tomatoes, lime juice, cooked sweet potato and cauliflower and stir until combined. Bring to boil on a medium heat and then simmer on a low heat for 5-10 mins. The curry should thicken up nicely. 
  6. Serve with the cooked grain, fresh chopped coriander, lime, chopped fresh green chilli and toasted cashews. 

Tips

  • This dish is a great with fresh guacamole or crudités & dips on the side. 
  • For an extra kick add fresh chilli! (I love a little spice).
  • Add a tin of chickpeas or cannelloni beans for an extra health & protein boost.
  • Store any leftovers in an airtight container in the fridge for up to 3 days or freeze. 
  • You could blend leftover curry into soup, thinned with a little water/ oat milk and maybe an additional tin of cannelloni beans, for a warming lunch.
  • Double or triple the spice mix and store in a jar to create your own curry powder blend and make this meal even quicker and week night friendly! (Also makes a great gift!!)

Tag @andsister_yoga and @apesjackson if you make this yummy curry!

Happy cooking yogis. Wishing you all well wishes and happy thoughts. Lets nourish ourselves and cook for our immediate loved ones and comfort our body by nourishing & warming them from the inside.

With Love & Light,

April &Sister

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