This recipe is the savoury version of a hot cocoa in the winter: it’s heartwarming, delicious and so comforting. It can be eaten with rice or on its own just like a regular curry dish. It was inspired by Deliciously Ella’s Warming Winter Curry. It’s incredibly easy to make and has saved me so many times during busy weeks and dinner gatherings for which I didn’t want to overthink the menu.
4 people | 45 minutes | Vegan | Gluten-Free
Ingredients
5 carrots
4 medium potatoes or six small ones
150g cooked beans such as chickpeas, black beans or even lentils
70g baby spinach
500ml coconut milk (a bit less than 500g)
700g tomato sauce (passata di pomodoro)
8g ground cumin
7g grated fresh ginger
8g curcuma
1g dried red pepper flakes (large pinch)
1g salt (add to taste)
15g soy sauce (or tamari for a gluten-free option)
350g water
Fresh chives or parsley to taste
Instructions
- In a large pot, add the tomato sauce, coconut milk, cumin, fresh ginger, red pepper flakes, soy sauce, curcuma, water and salt. Bring to a boil then simmer and gently stir everything together.
- While the pot is heating up, slice the potatoes and carrots in large dice. I don’t usually peel them, but you can.
- Once the curry sauce is simmering, add the diced potatoes and allow them to cook for about 15 minutes in the curry preparation. Stir gently. Then, add the carrots and allow them to cook for another 15 minutes.
- Finally, turn heat to low. Add the beans and spinach and stir gently to allow the spinach to cook for 5 minutes.
- Serve and top with fresh herbs.
Tips & Tricks
If there are some leftovers, just save it in a tupperware in the fridge. To reheat, place the curry in a pot and add a little bit of water to revive it.
