Winter is knocking on the door in Gauteng which meant only one thing for this week’s Meatless Monday – Curry! This vegetable curry recipe is easy to make and packs a punch of flavour from turmeric, ginger and fresh chiles.
You will need:
1 tablespoons of coconut oil
1 cup chopped brown onion
2 garlic cloves, minced
½ teaspoon grated fresh ginger
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cardamom
1 teaspoon sea salt
Freshly ground black pepper
2 cups cubed butternut squash
1-3 fresh Chiles
2 cups cauliflower florets
1 can full-fat coconut milk
1 tablespoon fresh lemon juice
4 cups fresh spinach
A handful of pearl barley (the original recipe uses ½ cup of frozen peas, but I replaced it with pearl barley. I love the nuttiness the barley gives to the curry)
This is how:
Place a large pot on medium heat and sauté the onions for about 10 minutes until soft and well browned. Reduce the heat halfway through.
Mix all the spices (garlic, ginger, cumin, coriander, turmeric, cardamom, and salt) in a small bowl and set aside.
Add the butternut squash, barley and chiles to the onions, stir, and cook for 5 minutes. Stir in the cauliflower and add the coconut milk and spices mixture. Cover and simmer for 20 to 30 minutes or until the barley and vegetables are tender.
Add the lemon juice and spinach and give it a good stir. Taste and adjust seasoning, adding salt and pepper if needed. If you can lay your hands on limes, you can add a tablespoon of lime juice as well.
Serve the curry with rice of naan bread.
Enjoy!
Xxx
Original recipe from @loveandlemons.
