Sweet Potato Coconut Lemongrass Curry

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This sweet potato coconut curry with lemongrass is so easy to make and one of the easiest way to get a heap of nutrients into us. When eating a plant-based diet, it’s so important to get enough protein and bioavailable calcium from vegetables and pulses. I actually didn’t use any pulses in this one but you could add lentils or chickpeas if you fancied.

I used sweet potato and butternut squash as well as cauliflower, but you can use either or. The lemongrass was really what gave it the extra zing and the coriander and parsley offer extra calcium. The pistachios on top were just a nice added extra!

This is another recipe that shows that vegan and vegetarian food doesn’t need to be boring or time-consuming.

Ingredients

1 butternut squash
2/3 sweet potatoes
1 head cauliflower
Drizzle olive oil
Tsp coconut oil
2 onions, chopped
3/4 cloves garlic, minced
2 tbsp lemongrass paste
1/2 cup vegetable stock
2 tins coconut milk (full fat)
2 stalks lemongrass
1 tsp turmeric
2 tsp cumin
Some paprika
Himalayan salt & black pepper to taste
Coriander, parsley, chilli flakes and pistachios to garnish (all optional depending on preference)

Method

Preheat the oven to 180 degrees.

Peel and chop the butternut, sweet potatoes and cut the cauliflower into florets. Place them on an oven tray and drizzle with olive oil, salt pinch of cumin and pinch of paprika. Get in there with your hands to really make sure it’s all coated then put it in the oven for around 30 minutes or until starting to go golden. Mix half way through to fully coat.

While the vegetables are in the oven, heat some coconut oil in a large pan and add the onion and garlic and sweat over a low heat until the onions start going soft and translucent. Once this happens add the lemongrass paste and continue to sweat over a low heat. This could take up to 15 minutes.

Take the veg out the oven and add to the pan, coating in the oil and the paste, then add the coconut milk, stock, lemongrass stalks, cumin, turmeric and salt and pepper. Mix well then leave to simmer for around an hour, stirring often to stop it from sticking.

Once ready, remove the lemongrass stalks and mix in, or garnish with, the coriander, parsley, chilli flakes and pistachios and serve with brown rice.