Kate Carey Nutrition

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Potato and Spinach Coconut Curry - Vegan, Gluten Free

Kate Carey

My new signature dish, beyond delicious… recipe courtesy of @lexneonvedicastrology which I tweaked the to suit what I had to use. This meal is super nourishing, bursting with flavour, great for dinner parties and freezes well too. The spices are incredible for supporting digestive health and vitality.

Potato and Spinach Coconut Curry

Serves 4

INGREDIENTS:

Organic, locally sourced where possible -

  • 1 Cup Basmati Rice (or short grain brown rice)

  • 1 Large Onion (or leek)

  • 4 Cloves of Garlic

  • Chunk of Fresh Ginger

  • 1 Tablespoon Coconut Oil

  • Spices: Ginger, Garam Masala, Curry Powder, Nutmeg & Cumin

  • 250ml Organic Chicken Stock (use veggie if you want a Vegan meal)

  • 6 Small Organic Potato’s – thinly sliced

  • 1 Can Organic Coconut Milk

  • 3 Limes – rind and juice

  • Fresh Herbs (I used dill – try Parsley or Coriander)

  • 1 Large Bunch Spinach (or other greens) – sliced into strips

  • ½ Bunch of Kale – sliced into thin pieces

METHOD:

  1. Cook rice to your liking – I am no White Rice Ninja so Google instructions. Basmati on the stove top says 1 cup of rice, rinse, add 1¾ cup of water, bring to the boil, simmer for 15 minutes. It worked for me! Put lid on to keep hot or if you are a rice Ninja cook that while you’re doing the main dish.

  2. Chop onion, ginger and garlic then Sizzle in coconut oil in a large frying pan (or pot) – I used a frying pan.

  3. Turn heat to low and liberally add the spices. I literally did not measure them… sprinkle over and hope for the best! If you do want to measure, a teaspoon of each is safe. I probably used at least 2 tsp’s (if not more) of each and 1 of nutmeg.

  4. Fold the spices into the mix for a few minutes, making sure they don’t burn.

  5. Add the sliced potatoes, coat them in the spice mix and fry for a few minutes.

  6. Add the chicken stock a little at a time, sizzling the potatoes.

  7. Add the coconut milk a little at a time too, let the mixture sizzle a little and keep adding until the whole can is in. Simmer potatoes until they are tender (around 10 minutes) – test with a fork.

  8. Add the lime rind and juice.

  9. Add all the greens and herbs.

  10. Let the greens wilt, then turn off the heat, serve with the rice. Enjoy!!