Here’s one of my favorite recipes, which is super easy and it doesn’t take long. You don’t need much and the best thing is, you can combine and vary it as much as you like.
You need a base, something green, one or more additions and a few essential toppings.
Just pick one thing from each column in my list below, depending on what you feel like doing day.
(printable)
For the recipe I use the variant you can see on the picture.
Curry-variations
Prep time
15 Minuten
cooking time
25 Minuten
total:
40 Minuten
what you need
for 4 portions:
- 2 large sweet potatoes (equivalent to 1/2 pumpkin)
- a big handful of spinach
- a tin of chickpeas
- 3 carrots
- 1/2 pomegranate
- cashew nuts (or other nuts)
- 1 onion
- 2 tablespoons coconut oil
- 1 can of coconut milk
- salt, pepper,
- curry powder
- parsley
Again, feel free to vary the ingredients as you like. 🙂
The basic recipe is always the same. I just think that pomegranate seeds are a must, because they give the whole dish something fruity and crunchy at the same time. 🙂
Also, my base is a vegetable. You can of course use rice, buckwheat or whatever you like as a base and just rename my first column.
how to do
- chop the onion, the sweet potatoes and the carrots
- sauté the onion in the oil for about 3 minutes
- in the meantime, wash the spinach and rinse the chickpeas
- after the 3 minutes, add the sweet potatoes and carrots to the pot. Cook until both are al dente.
- add the chickpeas, cook everything for 1 minute and then add coconut milk
- turn down the heat a bit and let it simmer until everything is cooked.
- meanwhile, loosen the pomegranate seeds*
- put the spinach in the pot
- add curry powder**, season with salt and pepper
- top with pomegranate seeds, nuts and/or parsley
Enjoy!
*I know it can be a mess sometimes, but there’s a super easy trick!
Place the pomegranate in a bowl of cold water and now just pull the seeds away from the skin and membrane. This way it won’t splash, the seeds will sink to the bottom and the skin will automatically float to the top.
Voilà
** Spices and herbs are also very heat sensitive, so I would always add them at the end if possible, otherwise they lose their aroma quickly, which unfortunately one often tries to compensate with salt.
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