When I started cooking I only ever created healthy paleo/keto meals and desserts. Since then I have made more traditional mains, snacks and desserts and I can’t tell you how much easier it is to make something taste amazing with the addition of sugar etc! Lately though, I’ve returned to cooking healthier options (well… in amongst some treats for those I love).
However, this healthy curry has been quite the hit between Sarah, Ben and I. So I thought I’d share it here for all of you!
3 Sticks of Celery
1/2 Cauliflower Head (Cut into florets)
1 Garlic Clove
300g Green Beans (Cut off both ends)
1 Broccoli (Cut into florets)
1 Red Chilli
2 Cups Vegetable Stock
4 Tbs of Curry Powder
400g Tin Tomatoes
400g Tomato Passata
2 Tbs Rice Malt Syrup (Optional)
1 Medium Sweet Potato
1/2 Butternut Pumpkin
1 Tbs Tamari
Brown Rice (Or Quinoa if you prefer)
Meat of Choice (I have also added Chicken to one of the batches)
Approx 200g of Plain Greek Yoghurt (eg. Chobani) – Add lime juice & zest, salt & pepper)
Step 1. Cut pumpkin and sweet potato into cubes, put them in a bowl and soften them in the microwave for 3 minutes. If you have time, roasting them will always be better.
Step 2. Then, on medium heat, add the olive oil to a pan. Add the pumpkin, sweet potato, thinly chopped onion, garlic, sliced leek, celery and carrot. Cook these until soft and starting to golden.
Step 3. Add broccoli, beans and cauliflower and cook until these also begin to soften.
Step 4. Pour the contents of the pan into a pot and add the juice of one lemon, curry powder, tin tomatoes, passata, vegetable stock, rice malt syrup, tamari, and chilli.
Step 5. Continue to cook on medium heat for 40 minutes.
Step 6. Serve with brown rice and parsley. I do recommend the yoghurt and papadums as a delicious extra.