Curry With Coconut Milk << Back to Sattwic Foods

1 Sweet potato, peeled and cubed
1 cup diced Carrots
1/2 cup diced Leeks (white parts only),
washed well OR 1 small Onion, diced
1/2 cup chopped Cauliflower
2 tbsp. Ghee
3 Tomatoes, quartered
1 lb. Spinach, washed
1 tbsp. grated fresh Ginger
Coconut milk from 1/2 fresh Coconut
1 tbsp. ground Cumin seeds
1/2 tsp. Fennel seeds
2 tsp. Coriander powder
1 tsp. Cinnamon powder
1/2 tsp. Turmeric powder
1/8 tsp. Cardamom powder
1/2 tsp. Sea salt

 Curry with Cocunut Milk
ProcedureGrate 1/2 coconut (fresh coconut). Add the coconut in mixie or blender with little water and make it into a fine paste. Pour the paste in a colander and squeeze the coconut paste to extract the milk. Set it aside. Heat 1 tbsp. of ghee in a skillet and saute the sweet potato and leeks or onions. Let it cook for 10 minutes, and then add carrots and cauliflower and cook for 10 more minutes. Add the tomatoes, ginger and spinach and cook until tender, for 3 minutes. In a separate small pan, heat the remaining 1 tbsp. ghee and add all the spices. Pan fry until golden and fragrant (about 1 minute, don’t let them burn!). Add this plus the remaining ingredients and 1 cup water to the skillet and bring to a quick boil. Turn off the heat and let stand until ready to serve (simmering for a while will only make it taste richer!).Serve over basmati rice. Garnish with coconut, sesame seeds, a squirt of lemon, diced tomato and/or fresh cilantro if you like.

Serves 4

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