A Warming Winter Curry Recipe

Preparation Time: 20 minutes
Total Time: 60 minutes
Servings: Serves 4

• 1 tsp coconut oil
• 1 onion, finely sliced
• 3 cloves garlic, minced
• 1 inch knob ginger, grated
• 400mL coconut milk
• 3 tbsp tomato paste (with no added salt)
• 1 large sweet potato, peeled and cut into 2cm cubes
• Juice of 1 lime
• 1 zucchini, diced
• 6 field mushrooms, sliced
• 6 squash, sliced
• 1 red capsicum, sliced
• salt & pepper
• 2 cup spinach
• 3 whole cloves
• 1/2 dozen curry leaves
• 1 tsp mustard seeds
• 1/2-1 tsp chilli flakes
• 2 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp ground cinnamon
• 1/2 bunch coriander, leaves only

• Pre-heat oven to 150C (302F). On a baking tray, roast the spices (except the cinnamon) in the oven, for approximately 6 mins, until fragrant. Grind the roasted spices in a mortar and pestle, and then add in the cinnamon.
• In a pot on medium low heat, gently sauté the onion, garlic & ginger in coconut oil.
• Once softened, add the spices and tomato paste, and cook for another 2-3 mins on low heat, stirring frequently, then add the coconut milk.
• Fill the empty coconut milk can with water, give it a stir, and then add to the curry.
• Add the vegetables and mushrooms, except spinach, and let the curry simmer for 15-20 mins or until the sweet potato soft.
• Taste to see if it has enough chilli for your preference, if not add a few more flakes. Season with salt and pepper.
• Take off the heat, and stir through spinach. Serve topped with fresh coriander leaves over a bed of rice, quinoa or spinach.

Original recipe can be found on http://www.movenourishbelieve.com/nourish/warming-winter-curry-recipe/