Main Dishesdeliciouslyella
Spinach & Coconut Curry
I love to make this recipe for dinner when I'm craving something wholesome and warming. It's such a great way to pack green vegetables into your day, and the addition of coconut milk adds a delicious creamy texture. This is also a great curry to make in a large batch, to keep you going for several days.
👥 4 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●wooden spoon
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat oven to 240C (475F), fan setting.
2
Place the new potatoes onto a baking tray and drizzle with olive oil and salt - cook for ⏱️ 30 minutes.
new potatoes14 oz
3
After ⏱️ 30 minutes, add courgettes and place back in the oven for a further ⏱️ 15-20 minutes.
courgettes3
4
Place a pan over a medium heat and add the coconut oil.
melted coconut oil1 tablespoon
5
Once warm, add black mustard seeds and cook until they begin to pop.
black mustard seeds1 teaspoon
6
Add the green chilli, onions and garlic and cook for ⏱️ 5-10 minutes until everything is soft.
onion1garlic2 cloves
7
Add the curry powder and cook for a further ⏱️ 2 minutes, mixing with a wooden spoon to ensure everything gets coated.
curry powder1 teaspoon
8
Next add in the coconut milk and let it simmer for ⏱️ 20 minutes. After ⏱️ 20 minutes, add in spinach and peas, mix well and cook for a few more minutes. Once they have cooked through, remove from the heat.
9
Once cooked, pour the mixture into a food processor or blender and pulse until smooth.
10
Pour back into the pan and add the cooked potatoes and courgette before serving.
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