Mon, 3 Sep, 2018
Spicy swede and spinach curry
This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day.
- 2 tablespoons extra virgin olive oil
- 2 onions, peeled and diced
- 2 cloves garlic, peeled and sliced
- 1 teaspoon plain salt
- 3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)
- 3-4 tablespoons Thai red curry paste
- 1 cup vegetable stock or water
- 400g (1 bag) spinach, well-washed and roughly chopped
- ½ can (200ml) coconut milk
- Salt and freshly ground black pepper
- Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.
- Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.
- Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.
- Divide between bowls and serve immediately.
Written by Lucy Corry. Republished with permission of Stuff.co.nz.