Warming Winter Curry
A hot bowl of this beautiful winter mix with lots of tamari infused brown rice makes me so happy, even if it’s pouring with rain and really cold outside! I love that the potatoes, beans and carrots absorb all the flavours of the spiced coconut sauce so that each bite has subtle hints of cumin, turmeric and chilli in it.
- Prep time
- 32 min
- Cook time
- 1 hr 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 x 14 fl oz tins coconut milk
- 2 x 14 oz tins chopped tomatoes
- 21 oz new potatoes
- 6 carrots
- 17 oz canned cannellini beans
- 7 oz spinach
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons dried red chilli flakes
- pinch of sea salt
- 1 pinch of sea salt & black pepper
Instructions
- 1
Slice the potatoes into quarters, then place them in a saucepan and cover them with water.
- 2
Bring the pan to the boil. Once boiling, turn the heat down to a simmer and let the potatoes cook for about 20 minutes, until soft.
- 3
While the potatoes cook, peel the carrots and slice them into thin pieces.
- 4
Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper.
- 5
Mix everything together and place the lid on the pan.
- 6
Bring this mix to the boil, then turn it down to a simmer and let it cook for about an hour.
- 7
If you’re eating rice with this, then put this on to cook now.
- 8
About 15 minutes before the end, once the carrots are soft, stir in the rinsed/drained beans and the spinach.
- 9
Then allow the curry to cook for another 15 minutes or so before serving.