Day 11 I felt like a little comfort food for dinner tonight, and I love nothing more than a curry. Combined with new season Perlas potatoes, it's a dream!
Letting go of my chip and fry addiction during this challenge has been pretty easy, but I still love potatoes for clean vege source of energy and sustenance, as well as extra vitamin C.
This curry is really simple, and as an everyday family meal, it would be amazing with some hot quinoa or basmati on the side.
Recipe for 3 serves
1 white onion, finely sliced
3 garlic cloves, finely diced
2 cups chopped Wilcox baby Perlas potatoes
1 cup green beans, ends removed, and chopped in half
½ cup coconut milk
3 TBS tomato puree, or chopped cans tomatoes
150mls vege stock
1 TBS chopped fresh coriander, plus a little extra for garnish
2 tsp mild curry powder
2 tsp ground coriander
2 tsp ground cumin
Salt and pepper to taste
Leafy greens and a dollop of coconut yoghurt to serve, or your chosen rice or quinoa.
I also sprinkled some black cumin seeds on top – optional
Heat a little coconut oil in a large pot, add the onion and cook until soft.
Add the garlic and cook for a further 2 minutes.
Stir through the curry, cumin and coriander powders as well as the salt and pepper to coat the onion and garlic.
Reduce the heat a little and add the coconut milk, tomato puree and vege stock. Bring to a gentle boil, then add the Perlas baby potatoes.
Reduce the heat. Place a lid on the pot and leave to simmer for 10-12 minutes, checking and stirring regularly.
Add the chopped coriander leaves and beans and place the lid back on to cook a further 5 minutes, or until the Perlas are soft and cooked through.
Serve hot with your chosen sides and garnishes.