Danielle McCarthy

Spicy swede and spinach curry

This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day.

Serves: 3-4

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 onions, peeled and diced
• 2 cloves garlic, peeled and sliced
• 1 teaspoon plain salt
• 3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)
• 3-4 tablespoons Thai red curry paste
• 1 cup vegetable stock or water
• 400g (1 bag) spinach, well-washed and roughly chopped
• ½ can (200ml) coconut milk
• Salt and freshly ground black pepper

Method:

1. Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.
2. Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.
3. Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.
4. Divide between bowls and serve immediately.

Written by Lucy Corry. Republished with permission of Stuff.co.nz.

Tags:

swede, spinach, curry