This curry recipe is a spin on one of the dinner recipes on our 14 day DIY cleanse + one of my absolute favorites! You could have this as a warming soup for lunch or as a grounding dinner at the end of a long day. It was requested by a few readers after seeing me mention it in my post about what I eat in a day.
Gather:
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1 T coconut oil
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1 onion, finely sliced
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3 cloves garlic, minced
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1 inch fresh ginger, grated and minced
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3 T tomato paste
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1 large sweet potato peeled + cut into cubes
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1 lime, juiced
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1 zucchini, diced
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6 mushrooms, sliced
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6 squash, sliced
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2 C spinach
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a few whole cloves
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1/2 dozen curry leaves
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1 t mustard seeds
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1/2 t chili flakes
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2 t cumin seeds
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1 t ground cinnamon
- 2 t philosophie Green Dream superfood powder
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1 t turmeric (if fresh add to beginning in oven, if powdered add with cinnamon and green dream later)
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1/2 bunch coriander, leaves only for garnish
side note... a little about turmeric:
In any time of year, one of my favorite herbs to use in cooking is fresh turmeric root. While we may be familiar with this herb as a powder (bright yellow), an ingredient in South Asian dishes (providing the characteristic yellow color of curry) or even as the spice that gives the condiment mustard its golden hue, turmeric can be increasingly found in its raw form at markets, as a root. Related to the more familiar + ubiquitous ginger root, turmeric is smaller in size + darker in color, but equally potent in taste + medicinal power.
It’s potent, slightly bitter, flavor makes it a bit more of an acquired taste than the familiar ginger, but it provides an earthy depth, especially for fall dishes.
Turmeric is more than simply a culinary herb. It is one of the most beloved medicinal plants in the Ayurvedic tradition. Traditionally, it is a powerful anti-inflammatory agent (and modern research studies confirm its efficacy). Its other medicinal uses include helping to regulate blood sugar levels, improving the skin + complexion, encouraging the release of excess heat from the body, strengthening the immune system, and even serving as a cancer preventative. It is also a potent natural antihistamine. Eating turmeric every day in some form would not be too often.. try adding a sprinkle or two in your smoothie! {trust me on this one!}
now back to the recipe...!
Do this:
Preheat oven to 300 degrees F. On a baking sheet, roast the spices (except cinnamon + Green Dream) in the oven for approx 6 min, until fragrant. Grind the roasted spices in a mortar pestle + then add in the cinnamon + Green Dream.
In a pot on medium low heat, gently sauté the onion, garlic + ginger in coconut oil. Once softened, add the spices _ tomato paste, cook for another 2-3 minutes on low heat, stirring frequently, then add the coconut milk.
Fill the empty coconut milk can with water, give it a stir, then add to the curry. Add the vegetables + mushrooms, except spinach, and let the curry simmer for 15-20 mins, or until the sweet potato is soft.
Taste to see if it has enough chili 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 quinoa, brown rice or spinach.
Share your pretty photos of your nourishing meal by tagging me: @philosophiemama! For more incredible plant-based, vegan, nutritious recipes check out our new ebook: Nourish!
