Vegan swede curry

Curry today, this is what I made from all those lovely vegetables I posted yesterday (—> HERE).

Maybe I should not brag about it, but I am not a big fun of curry, so mine version is probably never even close to the real deal.

It does have all the important bits: vegetables, lentils, curry spices and coconut milk, so that’s always a good base. 

One of the main ingredients in this curry is swede. Yes humble, and completely forgotten in Poland, but quite popular in the UK, swede. That simple vegetable is considered as a superfood by many nutritionist. And it is quite right thing to do, if you ask me.

As scientists say, swede has a wide range of health benefits due to it's excellent source of vitamins and nutrients. This healthy vegetable is particularly high in vitamins C , E, K and B6, as well as being a good source of manganese, potassium, magnesium, calcium, iron, zinc, carotene and fibre. We should eat it every day, so here it is a good start, in the curry.

Let's get cooking:

Firstly you need:

300g swede [peeled and chopped into smaller chunks];

300g potatoes [peeled and chopped into smaller chunks];

200g carrots [cut into chunky bits];

120g leaks [washed and chopped into smaller rings];

120g celery sticks, chopped into smaller chunks;

120g apples [cored and cut into rather small pieces];

120g cashew nuts;

35g chopped or grated ginger [chopped gives away less heat]

2 Tbsp coconut oil [or any other cooking oil];

1 tsp salt

Heat up coconut oil in a large frying pan [or a wok]. Add everything from above and cook of medium for about 15 minutes, stirring from time to time. 

Now add:

4 large cloves of garlic [pressed]

120g red split lentils

and cook, stirring from time to time, for 2-3 minutes. Add some water [2-3 Tbsp] if the mixture starts burning.

Add:

2-3 Tbsp mild madras curry powder [or your favourite curry powder] 

and cook for 1 minutes to get a lovely aroma. 

Now add final touches:

1 Tbsp maple sirup [or honey];

1 tsp salt

50g raisins;

400g chopped tomatoes;

1/2 l water

120g creamed coconut [solid coconut in a block, or simple add 1 tin of coconut milk or cream; each time you'll get a similar, butte different result, so you may like one more then the other. always choose your favourite.];

2 large slices of lemon;

Bring all to boil, cover and simmer for about 25 minutes, so all the veggies and lentils are cooked well.  Stir from time to time. 

Taste, if the veggies are not soft enough to your taste, cook for another 5-10 minutes.

Remove lemon, taste and, if you need to, season it to your taste. 

Ready 😋. Serve it with you favourite rice, millet or flat breads. I always mix millet and rice half/half. I just feel that health-wise millet has more to offer then rice, but rice adds more authentic feeling to this dish.

Have a scrumptious and a healthy day!

Kasia 💛💛