Carrot and Cannellini Bean Curry
This recipe is a gorgeous twist on your typical curry! This creamy and spicy curry hits the spot on those cold winter days and fills your body with goodness.
- 1 tbsp coconut oil
- 1 medium onion
- 1 large sweet potato
- 3 carrots
- 400 ml coconut milk
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 red chilli
- 2 cup vegetable stock
- 400 g chopped tomatoes
- 400 g cannellini beans
- 2 cup spinach
- The first step is to place the coconut oil in a large skillet (frying pan) on a medium to high heat. You can then add in the onion and gently sauté for five to six minutes, stirring often. You should continue to cook and stir until the onions have softened and are starting to caramelise.
- Next, add the sweet potato and carrots, and continue to sauté for a further eight to ten minutes, stirring often. You can then add the coconut milk, turmeric, cumin, and chilli and cook for a further two to three minutes, stirring occasionally.
- In a separate pan, on a high heat, bring the vegetable stock to the boil. Then add the vegetable stock to the skillet and stir well to combine. Bring to the boil for a couple of minutes then reduce the heat to a gentle simmer.
- The next step is to add the tomatoes and cannellini beans and leave to simmer for a further 15 minutes. Finally, add the spinach in the last two to three minutes of the cooking time. Serve immediately either on its own or with your choice of grain.