Rutabaga curry
Ingredients
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cutting board, knife, large pot with lid
Nutrition per serving
Step 1/ 4
- 250 g rutabagas
- 1 onions
- 1½ cloves garlic
- 2 tomatoes
- 5 dried apricots
- cutting board
- knife
Peel and finely chop onions, garlic and ginger. Divide tomatoes into eights and cut dried apricots into strips. Clean, peel, and cube rutabaga.
Step 2/ 4
- ½ tbsp curry paste
- ½ tbsp curry powder
- 1 tbsp coconut oil (for frying)
- salt
- pepper
- large pot with lid
In a large pot, heat coconut oil over medium heat and add onions, garlic and ginger and fry until translucent, approx. 5 min. Add tomatoes, curry paste, curry powder, and apricots and sauté briefly. Then add rutabaga cubes to the pot, season with salt and pepper and cook further 2 – 3 min. while stirring frequently.
Step 3/ 4
- 100 ml vegetable broth
- 150 ml coconut milk
- 2 tbsp orange juice
- 1½ tbsp creamy peanut butter
- 1 tbsp soy sauce
- ½ lime juice
- 100 g canned white beans
- 100 g baby spinach
Deglaze with vegetable broth and coconut milk, cover with a lid and let simmer for approx. 15 – 30 min. over medium heat. Remove the lid, add orange juice, peanut butter, soy sauce and lime juice to the curry and stir well. Bring to a boil, reduce heat, add beans, and spinach and cook for another 5 min.
Step 4/ 4
- 12½ g peanuts (for serving)
- cilantro (for garnish)
- full-fat Greek yogurt (for serving)
- rice (cooked, for serving)
Finally, season with salt and serve with peanuts, Greek yogurt, and rice, if desired. Garnish with fresh cilantro. Enjoy!
Enjoy your meal!
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