Paleo Veggie Curry

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My lovely, mainly vegetarian friend recently had a little bub and I’ve been thinking up recipes that are both paleo and vegetarian friendly that I can double up and split between us. This is an amazing curry I adapted to ‘paleofy’ from an old recipe* that was chock full of interesting vegetables in a really savoury curry sauce. The ingredient list looks insane but don’t be put off by the length, most of the ingredients for the sauce can be found in your pantry, provided you have a tin of coconut milk and ground almonds – which most people following a paleo diet surely would 🙂

INGREDIENTS

. 1 medium sweet potato, peeled diced into 1.5 cm cubes
. 1 small swede, peeled and diced into 1.4 cm cubes
. 3 carrots, peeled and sliced into rounds
. 1 large onion, sliced
. 4 tbs ghee
. 2 tsp garlic powder
. 1/2 tbs minced ginger
. 1 large green chilli, finely choped
. 1 tbsp paprika
. 2 tsp ground coriander
. 1 tbs medium curry powder
. 400 ml vegetable or chicken stock
. 400 ml can diced tomatoes
. 1 medium eggplant, diced into 1.5 cm cubes
. 1 large zucchini
. 1/4 cauliflower, cut into florets
. 1 cup button mushrooms, sliced in half
. 1 tbs arrowroot (tapioca)
. 2/3 cup coconut milk
. 2 tbs almond meal
. coriander and yogurt to serve, optional

METHOD

1. Melt ghee in a heavy based pan and sauté sweet potato, swede, carrots and onion lightly for 4 – 5 minutes.
2. Add in the garlic powder, minced ginger, chilli and spices and stir for 1 minute.
3. Next, add in the cauliflower, eggplant and mushrooms along with the stock and tomatoes.
4. Simmer for 20 minutes and then add in the zucchini, cooking for a further 10 minutes or until tender.
5. Blend the coconut milk with the arrowroot and add to the pan together with the ground almonds. Stir well and allow sauce to thicken slightly. Check for seasonings and serve immediately.

This made an absolutely huge amount of curry – in the end I had 3 x 1 L take away containers – so yummy and I really do believe it is the addition of the ground almonds at the end that give it an unctuous, velvety texture. Mmm.

* Recipe adapted from ‘The Complete Book of Indian Cooking’, Parragon, 1996.

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