I made up this vegetarian curry ‘from scratch’ using the spices we had in the cupboard. You can use curry powder if you prefer, but this was easy enough to put together if you don’t have any to hand. Enjoy!
- 2 tablespoons coconut oil
- mushrooms, chopped into large pieces
- sweet potato, chopped into small, bite sized pieces
- peas, freshly shelled (or you can cheat and use frozen ones)
- 1 400ml can coconut milk
- 300 ml of chicken stock (I use vegan chicken stock from Massel, but if you’re wanting to be strictly paleo and not vegan, you can make your own)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon yellow mustard seeds (or ground mustard)
- 1-2 teaspoon chilli powder (add more for extra spice)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin seeds
- 4 cardamom seeds
If you have a mortar and pestle you can grind together the spices, but otherwise just mix them together. In a wok, heat the coconut oil, then add the spices and stir (the mustard seeds will pop when you first add them to the pan). Then add the vegetables and stir them so they are coated in the curry paste. Add the chicken stock and coconut milk and stir. Heat for 15-20 minutes until the sweet potato is cooked through. Serve over Basmati rice – I like to mix through some wild rice with it too.