(sugar free, dairy free, egg free, gluten free)
This dish has the most glorious sweet & sour zing to it.. I make curries all the time, and I love how hearty and warming they are. I started experimenting recently, looking for new recipes, and I found one that used tamarind. I didn't have any, but I really wanted to try the dish, so this is my substitute (dates and lemon juice) and it really works!
So like with a lot of my recipes, the ingredients I used are just what I had to hand. Feel free to use whatever vegetables you have!
2 garlic cloves
1 thumb fresh ginger
1/2 thumb fresh turmeric
60g dates chopped
1 tsp ground coriander
2 tsp ground cumin
4 potatoes cubed
1 medium sweet potato cubed
6 large spinach leaves chopped
2 cups of water (or enough to just cover the potatoes)
1 tsp salt
200ml of coconut milk
Juice of half a lemon
Saute the onion in a big pot in a little coconut oil until translucent, and add the garlic, ginger, turmeric, spices & dates. Stir for about a minute.
Add the potatoes, sweet potatoes, salt and just enough water to cover them.
Simmer gently for about 15 minutes, then add the spinach and cook for about another 10 minutes or until everything is cooked.
Stir in the coconut milk & the lemon juice.
So easy and so delicious!!! Enjoy!