Winter Vegetable Curry

Why not perk up winter vegetable leftovers like cooked carrots, parsnips, swede, squash, roast potatoes and greens, with this fragrant coconut curry. A very tasty vegetarian dish 😋


Ingredients
Serves Four
4 tbsp coconut or olive oil
1 tbsp black mustard seeds
10 fresh or 20 dried curry leaves
150g/5½oz shallots, finely sliced
3 large garlic cloves, finely sliced
40g/1½oz ginger, peeled and finely chopped
30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped
½–1 red chilli, finely sliced
2 tsp ground turmeric
2 x 400ml tins coconut milk
150ml/5fl oz vegetable stock or water
600g/1lb 5oz cooked seasonal vegetables (such as parsnips, swede, carrots, squash or roast potatoes*)
200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)
salt and freshly ground black pepper
low carb naan bread, to serve

Method
1. Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds.

2. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften.

3. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed.

4. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves.

5. Serve hot with low carb naan breads to mop up the delicious sauce.

See original recipe idea here

*Many diabetics, and those who choose a lower carb lifestyle, do not include potatoes in their menu plans. Always remember that recipes can be amended slightly to suit your needs and adjust the carbs or nutrition requirements accordingly. If you would like a lower carb alternative to potatoes, you will find some suggestions here


~ I’m keeping my eye open for some January snowdrops ~
haven’t seen any yet – have you?

For readers who may prefer the opposite to winter why not try this Summer Tomato Pie, details here


You will find a variety of recipes and articles within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.


All the best Jan

Why not perk up winter vegetable leftovers like cooked carrots, parsnips, swede, squash, roast potatoes and greens, with this fragrant coconut curry. A very tasty vegetarian dish 😋


Ingredients
Serves Four
4 tbsp coconut or olive oil
1 tbsp black mustard seeds
10 fresh or 20 dried curry leaves
150g/5½oz shallots, finely sliced
3 large garlic cloves, finely sliced
40g/1½oz ginger, peeled and finely chopped
30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped
½–1 red chilli, finely sliced
2 tsp ground turmeric
2 x 400ml tins coconut milk
150ml/5fl oz vegetable stock or water
600g/1lb 5oz cooked seasonal vegetables (such as parsnips, swede, carrots, squash or roast potatoes*)
200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)
salt and freshly ground black pepper
low carb naan bread, to serve

Method
1. Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds.

2. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften.

3. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed.

4. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves.

5. Serve hot with low carb naan breads to mop up the delicious sauce.

See original recipe idea here

*Many diabetics, and those who choose a lower carb lifestyle, do not include potatoes in their menu plans. Always remember that recipes can be amended slightly to suit your needs and adjust the carbs or nutrition requirements accordingly. If you would like a lower carb alternative to potatoes, you will find some suggestions here


~ I’m keeping my eye open for some January snowdrops ~
haven’t seen any yet – have you?

For readers who may prefer the opposite to winter why not try this Summer Tomato Pie, details here


You will find a variety of recipes and articles within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.


All the best Jan