A few of us at Kula have been following a vegan diet this June – so far so good! Julie Nutchey from Rocket Catering shares with us one of her favourite vegan curry recipes, it’s also gluten free and not too hot –  we will definitely be trying out this week! Give it a go and let us know how you get on too.

Julie will also be catering our day retreat in Adel on the 17th June and weekend retreat in July – we can’t wait!

Sweet potato and coconut curry (serves 4)

Ingredients
1 onion
2 cloves garlic
4cm piece fresh ginger
1 red chilli
2 carrots
1 large bunch coriander
500g sweet potato
1 tbs fennel seeds
1 tbs mustard seeds
1 tin tomatoes
1 tin coconut milk
2 tbs tamarind paste
200g coconut flakes – lightly baked for 5 mins
200g freshly chopped spinach or spring greens

Method:
– Sweat the chopped onion and garlic in 1 tbs coconut oil until soft.
– Add chopped carrots, ginger, chilli.
– After a few minutes add the fennel and mustard seeds and cook until they start to pop.
– Add sweet potato, tomatoes, chopped coriander stalks (reserve the leaves for adding at the end), coconut milk and tamarind paste.
– Simmer for 25 mins or so.
– When you are ready to eat – add the chopped spinach/greens and coriander, stir through and serve.
– Sprinkle with the toasted coconut.