With a busy week behind me and a pretty full week ahead, I wanted make a hefty meal that would allow me to recover from the past few days, but still give me that feeling of warmth and nourishment for days to follow. Fall is really happening, comfort food is a must. I knew curry was the move to make since it brings the heat both in temperature and spice. I created this recipe as I went, keeping track of measurements and all – something to be proud of! Doesn’t just looking at it make your mouth water?
As theatrical as it sounds, this meal made me so excited be alive. I felt so many feelings while eating, like it’s soul filling goodness and overall satisfaction from the perfect combination of the spiciness and creaminess. If this is your first go at curry, just trust the process and taste as it continues to simmer over heat for about twenty minutes, you can’t really mess it up!
WHAT YOU’LL NEED
- 2 tbsp of minced garlic
- 1/3 cup of diced vidalia onion
- 5 small peeled and diced red potatoes
- 32 oz carton of vegetable broth
- 1 cup of tomato sauce (I use Trader Joe’s tomato basil sauce)
- 3/4 cup of diced portobello mushrooms
- 1 cup of chickpeas
- 2 cups of shredded spinach
- 3 tbsp of curry powder
- pinch of smoked paprika
- 1/2 tbsp of red pepper flakes
- pinch of salt
- pinch of pepper
- 1 can of reduced fat coconut milk (I use the ones from Trader Joe’s)
- 1 cup of all purpose flour
- 4 cups of basmati rice
- (ditch one tbsp of curry powder and the red pepper flakes if you don’t want the extra kick that this recipe has)
- Begin by peeling and dicing up your potatoes. Bring a small pot of water to a boil for potatoes and another small pot of water for the rice. Start the cooking process by parboiling your potatoes, that way a majority of the cook time is done once they make their way into the curry. Adding rice to water when ready also.
- In a larger pot, add in minced garlic and onion in a small amount of oil so they begin to cook. 2-4 minutes.
- Add in vegetable broth, tomato sauce, mushrooms, chickpeas, and all spices into the pot.
- Once potatoes are cooking for about four minutes, drain and rise, adding them to the mixture as well.
- In a small mixing bowl, add in coconut milk and flour and whisk together until a thickened mixture forms.
- Add in coconut milk mixture and shredded spinach to the pot.
- Let simmer on low heat for 15-20 minutes, mixing every so often.
- Serve over rice and enjoy!
This makes roughly five good sized servings, you’ll be stoked to be eating this all week and can freeze some too!
If you make this recipe, feel free to share on Instagram by tagging me @savoryservingswithsav or #savoryservingswithsav
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