Slowfood Sunday: Sweet coconut curry

Sundays are great days, especially if you have absolutely nothing to do, and can just concentrate on relaxing. That’s why I’m also a big sucker for foods which you can just throw together and put in the oven to prepare. I was looking around for something nice to make, and found (via Pinterest possiby, or something, I can’t remember) this recipe in a site for healthy living. So if the food tastes good and is healthy, that’s even better!

I must say I was really suspicious of making a dish like this without any chili pepper in it, but decided to be nice this time and play by the rules… Used a tablesauce (Tabasco Habanero) afterwards, which brought a very nice sour contrast to the otherwise sweetish taste!

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Sweet Potato and Chickpea Curry with Coconut Rice

vegetable oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tbsp minced ginger
4 dl cooked chickpeas (roughly the same as one can)
1 can of chopped tomatoes
5 dl cauliflower florets
1 sweet potato, peeled and diced
1 can coconut milk
some vegetable broth
1 tbsp garam masala
1/2 tbsp curry powder
1 tsp salt
4 dl spinach or nettle, chopped (lesser amount will do just fine, this isn’t essential for the food)

Coconut rice:
3,5dl parboiled rice (original recipe calls for basmati rice, but parboiled was the only I had)
1 can light coconut milk
1 dl water
1/4 tsp salt

Heat up some oil in a pan, and add the onion, garlic and ginger into the pan. Saute for some time until nice and caramelized. Combine all other curry ingredients except the spinach with the onion mix. If you’re like us, you’ll use a cast-iron pot for making this food. Word of recommendation: leave the sweet potato for the last, it’s easier to mix everything together if your pot isn’t full of sweet potato chunks. Warm up the oven to 150-175 C and let the food cook there for five to six hours.

Making the coconut rice is pretty easy, throw all the ingredients together in a pot, warm until it boils, turn the heat down and let it cook under a lid. While the rice is slowly getting ready (the time depends on the type of rice you use), you might want to add the spinach into your cast-iron pot, mix it a bit and put it back into the oven until you’re ready to eat. When the rice is ready, you’re good to enjoy your curry.

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Advent Calendar

Some years ago my sister made me an advent calendar, I think it was 2005 or 2007. The calendar is made of two green ribbons and there are 12 small bags on each. Each bag contained a recipe and a small surprise (stickers, candy etc.). Next year I filled the calendar and sent it bag to my sister and we’ve been sending it to each other every year since.

joulukalenteri

This year it was my turn to fill the calendar. I won’t tell you what I filled it with, because she’ll probably read this post. But I think it’s safe to tell that on 5th day she got dried chili (grown by us) and a recipe for a soup.

bataattikeitto

Sunny Sweet Potato Soup

1 onion (or piece of leek)
2-3 garlic cloves
1-2 mild chili peppers
2 tbsp oil
1 tsp thyme
200 g passata
1 l water
juice of 1 large orange and 1 tsp grated peel
1/4 tsp cinnamon
1 bay leaf
1 sweet potato (400 g)
200 g frozen peas
salt and pepper

plain soy yogurt for serving (optional)

Chop or thinly slice the onion. Mince the garlic cloves and chili peppers. Heat the oil in a pot and sauté the onion and thyme couple of minutes. Add garlic and chili and continue sautéing until the onion is soft and translucent. Add the passata, water, orange juice & peel, cinnamon and bay leaf. Bring to boil and add peeled and diced sweet potato. Simmer until the sweet potato is soft, add the peas in the end of simmering. Season with salt and pepper and remove the bay leaf. Serve with or without a spoonful of plain soy yogurt.