Recipe: Real Health NZ | Photography: Ashlee DeCaires
We seriously love curry! This Thai-inspired dish is creamy, spicy, rich and comforting! It’s packed full of vegetables, so if you struggle to get your kids to eat their veggies this is a great meal to try—they won’t even notice them.
Serves 4-5 | Dairy Free | Gluten Free | Refined Sugar Free
1 large sweet potato
1 butternut pumpkin
4 silverbeet leaves
2 tsp crushed garlic
1 tbsp fresh grated ginger
1 tsp red curry paste
3 tsp curry powder
1 cup vegetable stock
1 can coconut milk
1 tbsp fish sauce
1 tbsp olive oil
fresh coriander to top
2 cups rice
2 tsp turmeric
1 cup peas
1 pinch salt
Dice sweet potato and pumpkin, simmer in a pot of water to soften for approx. 15 minutes.
Dice shallots and silverbeet and set to the side.
Add rice, turmeric and a pinch of salt to a pot of boiling water. Leave for 15 minutes on medium heat to cook, stirring occasionally.
Fry off diced shallots in a little oil on medium heat.
Once pumpkin and sweet potato has softened, drain and add to shallots. Add coconut milk, freshly grated ginger, crushed garlic, curry powder, red curry paste, fish sauce, diced silverbeet leaves and vegetable stock.
Mix together well, cover and simmer on medium heat for a further 10 minutes.
Once rice is almost cooked, add peas and cook for a further few minutes before draining.
Serve in bowls and garnish with fresh coriander.