Slow-Cooked Veggie Curry

(Gluten Free, Dairy Free, Meat Free| Whole30 & Paleo-Friendly) I’ve been getting a lot of swede (or, rutabaga) in my veg box lately. Although I love all vegetables and try not to play favourites (except when it comes to kale!), I really wasn’t sure what to do with all this swede/rutabaga. Luckily, I found this awesome recipe to spruce up my swede! Now I can eat comforting FRIES that are high in vitamin C to boost my immune system for the winter months. How good of a deal is that?!This recipe is adapted from Hemsley Hemsley’s Slow-Cooked ‘No Fry’ Chicken Curry. Because I didn’t have chicken, I just made it vegetarian by substituting meat with carrots and potatoes. Either way, this curry is a fantastically easy and quick meal to throw into the slow cooker (or on the stovetop/oven if you forgot to think about dinner until after you got home from work like me). I’ve also included the Spiced Coconut Cabbage recipe that I served the curry with. Don’t worry –both recipes take no time at all and are super easy to make. Winning! #curryinahurry (Yep, that hashtag just happened).

Ingredients

4 carrots, chopped + 2 large potatoes, chopped (if you want to make the ‘no fry’ chicken version of this recipe use 1.2kg (2.6 lb) chicken thighs (8 small thighs, skin on and bone in)
2 large onions, diced
6 garlic cloves, diced
6 cm (2.5 in) piece of fresh root ginger, peeled and grated
2 Tbsp tomato puree
2½ Tbsp garam masala
2 tsp sweet smoked paprika
½ tsp chilli powder (to taste)
1 tsp tamari (optional- I skipped)
1 x 400g (15 oz) can of chopped tomatoes
1 x 400 ml (14 oz) can of full-fat coconut milk
2 handfuls of fresh coriander (cilantro), stems finely chopped, leaves reserved to serve
Sea salt and black pepper (to taste)
Juice of 1-2 lemons or limes, to serve

Directions

Put everything except the coriander (cilantro) leaves and lemon juice in a slow cooker (the liquid should just cover everything), season, stir, cover with the lid and set to low to cook for 6 hours or high to cook for 3 hours.
If cooking on the stovetop, place all the ingredients except the coriander (cilantro) leaves and lemon juice, in a heavy-based pan with a tight-fitting lid (so that the liquid doesn’t evaporate) and cook on the lowest heat for 1- 1½ hours, stirring halfway through. If cooking in the oven, preheat the oven to 180C (350F), then place the ingredients in an ovenproof dish with a tight-fitting lid and cook for 2 hours.
If you prefer a thicker sauce, remove the lid from the slow cooker –or pan on the stovetop or dish in the oven- and cook uncovered for the last 20-30 minutes so the liquid reduces down.
At the end of the cooking, squeeze in the lemon juice and taste for seasoning -add more salt or an extra dash of tamari (if you have –for greater depth of flavour). Scatter over the coriander (cilantro) leaves to serve.

Spiced Coconut Cabbage

Ingredients for Cabbage

1 Tbsp coconut oil
1 garlic clove, diced
4cm (1.5in) piece of fresh root ginger, peeled and finely diced
1 large green or white cabbage, shredded
2 Tbsp desiccated coconut
Grated zest and juice of ½ lemon or lime
Sea salt and black pepper (to taste)

Ingredients for Spices

1 tsp cumin seeds or ½ tsp ground cumin
½ tsp ground turmeric
1 tsp mustard seeds (I didn’t have this so I just skipped)

Directions

Toast the spices in a deep, wide frying pan on a medium heat for 30 seconds. Add the coconut oil with the garlic and ginger and fry for 1 minute.
Tip in the cabbage and desiccated coconut and cook for 10 minutes, covered, until softened and fragrant (or cook for 3 minute if you want it crunchy- with the lid off).
Season with salt and pepper to taste and stir through the lemon or lime zest and juice.