Winter is the ultimate season for comfort food. It’s dark and cold outside, leaving our bodies craving warm and hearty dishes. Unfortunately comfort food often clashes with healthy New Years resolutions, making the average winter meal plan looking pretty dull. And that is exactly where this healthy vegetable curry comes in handy. Full of flavour and nourishing ingredients, this curry is guaranteed to satisfy your comfort food cravings, while at the same time boosting your health and energy levels. Curries are my current go to winter meal and is easily adapted to include your favourite vegetables and proteins with some easy add-ons listed below.
Cannellini beans or chickpeas
Both of these legumes taste great in this curry and give it an extra boost of plant protein + health fibre.
Red lentils help thicken the curry, giving it a dahl-like consistency. These also adding a good dose of fibre, which will make this curry even more filling.
Shredded chicken or beef
Chicken and beef are great additions to this curry if you’re looking to add some meat.
The addition of this protein rich pseudo grain is delicious and will thicken the curry up a bit too.
Broccoli & cauliflower
These extreme nutritious vegetables are great in most curries and add a healthy boost of detoxifying nutrients + fibre.
|Nourishing Winter Vegetable Curry|| || |
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tsp coconut oil
- 450 gm (1 lbs) potatoes (I used a mix of regular + sweet potatoes), chopped
- bunch fresh coriander, chopped
- 1 red bell pepper, chopped
- 3 large carrots, sliced
- 1 handful fresh spinach
- 1 tin (400 ml) chopped tomatoes
- 1-2 red chilis, finely chopped (OPTIONAL - depending on how spicy you want it)
- 500 ml coconut milk
- 2 tbsp tomato paste
- 2 tsp cumin
- 2 tsp tumeric
- 1 tsp ginger
- ½ tsp cinnamon
- 1 tbsp honey
- 1-2 tsp paprika
- 1 tsp ground coriander
- 1-2 tsp sea salt
- black pepper to taste
- Melt the coconut oil in a large pot or dutch oven. Sauté onion & garlic until tender and translucent (about 4 minutes).
- Add coconut milk, chopped tomatoes, tomato paste, honey, chilli and all other spices and combine well using a spoon.
- Add potatoes and carrots and if you want to add meat, lentils or quinoa, now would be the time to add those as well). Note that if you're using canned lentils or beans, you want to add these just shortly before serving to avoid them getting too mushy.
- Leave to simmer for about 20 minutes until the potato & carrot pieces are soft.
- Add bell pepper and fresh spinach leave to simmer for another 5 minutes.
- Adjust spices to suit your taste and finish top with fresh coriander just before serving.
- cannelini beans, chickpeas or lentils
- shredded chicken