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Leanne Patrick

By Leanne Patrick

31st August 2013

This recipe was a happy accident. After discovering that we’d run out of tomatoes for making our family’s favourite coconut and cashew curry, I got to experimenting and created this magical recipe! Sure to be a hit with even the fussiest eater, this curry is gluten free; dairy free; vegan friendly; isn’t too spicy and has some hidden veggie treats! Oh and loads of brain boosting fats and healthful herbs/spices too… I’m feeling a bit like a kitchen wizard today!

Leanne Patrick

By Leanne Patrick

31st August 2013

Leanne Patrick

By Leanne Patrick

31st August 2013

Ingredients:
• 2 large sweet potatoes
• 2 leeks
• 1 tin coconut milk
• 1 ½ tbsp mild curry powder
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp ground ginger
• ½ tsp turmeric
• 2 tsp ground coriander
• 1 tsp apple cider vinegar

Method:
• Chop and boil the sweet potato and leeks until cooked through
• Blend the vegetables until smooth
• Add to a pan with all other ingredients, mix together.
• Simmer for 10-15 minutes.
Serves: 6 portions

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