It’s currently 30°C in Paris which is 86°F for any American’s currently reading, so quite frankly, it’s far too warm to be writing about a hot curry I cooked the other night, but I’m doing it for you, out of the kindness of my heart, because you need to know this recipe, and have it for every night of the week.

Last week my local organic grocery store had loads of pineapples in stock, and as I had a sweet potato ready to be used at home and had been craving a good curry, I decided to cook one that night. My colleague cooked a pineapple curry a couple of weeks before so it was no doubt our conversation about it which sparked by craving… What I love about curries is how packed with flavour they are, and how easily they can be improvised. One thing I’ve really missed since moving to France, is a good curry. The Indian and Pakistani population is not as big here as it is in the UK, and therefore a great curry house is much harder to come by, even in Paris. So, I took matters into my own hands and tried to make the best one I could with my ingredients at home. After doing some research, the Indian dish to which this is most similar I guess is a Dhansak, though this did not include lentils, tomatoes or bay leaves, but it came out so well and I had enough leftovers for lunch at work for the next two days. This recipe is also vegan.

Ingredients, all organic:

– 1 large sweet potato, peeled and cut into bite-sized chunks
– 2 garlic cloves, finely chopped
– 1 white onion, peeled and diced
– 1 pineapple, peeled and diced
– 150g washed spinach leaves
– 1 1/2tsp ras el hanout
– 1tsp curry powder
– 1tsp freshly peeled and chopped ginger
– 1tsp freshly peeled and chopped turmeric
– 1 cinnamon stick
– 1tsp cumin seeds
– 1tbsp chilli seeds
– 400ml coconut milk
– 250ml vegetable stock
– 1tbsp extra virgin coconut oil
– 140g brown rice

Method:

– In a large saucepan, heat the coconut oil before adding the chilli seeds, onion and garlic cloves, and gently fry until the onion starts to soften and brown.
– Add the sweet potato, pineapple and spices to the pan and stir on a medium heat for 5 minutes.
– Add the coconut milk and vegetable stock, then cover and leave on a simmer for 20- 25 minutes. During this time put on the brown rice.
– Once the rice and sweet potatoes are properly tender, and the sauce has become deliciously creamy, take the rice off the heat and drain.
– Finally, mix the spinach leaves into the curry, season to taste and serve.

Bon appetit!

Update: My coconut oil has completely melted, this heat is barbaric.

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