Curry is my go-to recipe if:
- it's freezing outside (✔)
- I have 545121545 veggies needing used (✔)
- I'm strapped for time (✔)
I decided to try using Coyo Coconut Yoghurt in this curry in place of the usual tin of coconut milk - I wanted to see if it would turn out creamier - and it did! I also tried Jerusalem artichokes for the first time, they were delicious 😍
Ingredients
- 1 tbsp coconut oil
- 1 large onion, finely chopped
- 5 Jerusalem artichokes, cubed
- 3 cloves garlic, grated
- 1 inch ginger, grated
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp turmeric
- 500ml vegetable stock (use more if required)
- 250g tub of Coyo
- 3 lime leaves
- 1 tsp kelp powder (optional, this is a substitute for fish sauce)
- 1 tsp soy sauce/tamari
- 2 peppers, cut into strips
- 1 head of broccoli, cut into florets
- ½ lemon, juice of
- Chopped coriander/spring onions, for serving
Method
Add coconut oil to a large saucepan and turn cooker to medium-high heat. Add onion and Jerusalem artichokes and fry until beginning to soften (about 7/8 minutes). Next add grated garlic and ginger and stir well, let this fry for around a minute. Add all spices and let this fry for a further minute. Next stir in vegetable stock and Coyo and add lime leaves, kelp powder and soy sauce/tamari. Reduce heat to medium-low and leave this to simmer for around 30 minutes - this will allow the flavours of the spices/lime leaves to come through and the sauce will thicken up a little.
After 30 minutes has passed, add pepper strips to the pan and stir. Cover and let this simmer for 10 minutes. Whilst the peppers are cooking, steam broccoli florets (I prefer to cook them this way, it retains the nice green colour better!). Once ready - stir into curry along with lemon juice. Remove pan from heat.
Served with boiled rice and chopped coriander/spring onions.
ENJOY 💚
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