This delicious curry is full of flavour and takes only 30 minutes to prepare! It is my favourite curry and I often take the leftovers into work to have for lunch the next day! It is vegan and gluten-free! I like to cook the rice in with the sauce to save on washing up!
Serves 4
1tbsp Coconut Oil
1 Leek
1tsp Nigella Seeds
2cm Root Ginger
1tsp Mustard Seeds
1tsp Fennel Seeds
1tsp Poppy Seeds
1tsp Ground Cumin
1tsp Ground Coriander
½ tsp Ground Cinnamon
½ tsp Ground Cloves
600ml Filtered Water
75g Frozen Peas
2 Small Sweet Potatoes
150g Basmati Rice
75g Creamed Coconut
¼ tsp Pink Crystal Salt
¼ tsp Black Pepper
Melt the coconut oil in a large saucepan over a low heat. Chop up the leek and add to the pan. Finely chop the 2cm piece of ginger and add to the pan followed by the seeds. Leave to cook for 5 minutes.
Now quickly add in the spices so they don’t burn. Slowly add in the filtered water. Wash and chop up the sweet potatoes into chunks. Add to the pan with the peas. Rinse the rice in cold water and add to the pan followed by the creamed coconut.
Bring to the boil, then simmer for 12 minutes. Stir occasionally and add in extra water if necessary. Season with salt and pepper.
Scoop into a bowl and serve immediately.
Store any leftovers in a container in the fridge and eat within 3 days.
Sounds good!
Thanks! 🙂