One of my favorite things to cook during the week are one pots meals. Not only are these usually fast and easy to prepare, but they also happen to be great for bringing to work the next day. In many cases leftovers tend to taste better than the original meal, so it’s a win-win situation. This warming winter curry is actually one of my mum’s creations and a highly requested meal whenever I come home to visit.
Even though we made the curry using turkey breast, it can be easily transformed into a vegan option by substituting the turkey for tofu. Due to the addition of the the beans it’s also a great source of proteins, though you can leave either of them out if you prefer. The great thing really is that it’s so versatile.
I love spelt rice because it’s more chewy that regular rice. But this curry works really well with brown rice too. I added a dollop of coconut yoghurt to counteract the spiciness of the curry, but for those who prefer spicy food, this of course is optional.
Hope you enjoy. Happy Cooking,
Warming Coconut Curry
- 1 tbsp. coconut oil
- 4 cloves of garlic, finely minced
- 1 medium onion, finely chopped
- approx. 350g turkey breast, cut into small chunks (vegan alternative: 350g tofu, chopped into small cubes)
- fresh ginger, grated
- 2 tbsp ground turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp ground cumin
- 1/2 tsp lemongrass powder
- 1/2 tsp mustard seeds
- 3 small chilis (finely chopped)
- 1 can (400ml) coconut milk
- 1 can (400g) chopped tomatoes
- 3-4 tbsp tomato concentrate
- 1 can (400g) kidney beans, drained and washed
- 1 can (400g) chickpeas, drained and washed
- 100g frozen spinach
In a wok, heat up the coconut oil and add the minced garlic and chopped onion. After about 3-4 minutes on medium heat, add the chopped turkey breast (or if going for the vegan alternative, stir in the cubes of tofu). Stir until almost fully cooked. Then add the spices (turmeric, cardamom, cumin, lemongrass powder, mustard seeds), freshly grated ginger and chili. Stir for another 1-2 minutes.
Then add the coconut milk, chopped tomatoes and tomato concentrate. Give it a gentle stir to combine. Then add in the beans and chickpeas.
Let everything simmer for at least 30 minutes and until the sauce has thickened. Then stir in the frozen spianch and stir occasionally. Before serving, season with salt.
Serve with brown rice and coconut yoghurt.