Rutabaga curry

Based on 10 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
35
min.
Resting

Ingredients

Servings:-4+
500 g rutabagas
onions
3 cloves garlic
25 g ginger
tomatoes
1 tbsp curry paste
1 tbsp curry powder
10 dried apricots
200 ml vegetable broth
300 ml coconut milk
4 tbsp orange juice
3 tbsp creamy peanut butter
2 tbsp soy sauce
lime juice
200 g canned white beans
200 g baby spinach
2 tbsp coconut oil (for frying)
25 g peanuts (for serving)
cilantro (for garnish)
full-fat Greek yogurt (for serving)
rice (cooked, for serving)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot with lid

Nutrition per serving

Cal
501
Protein
16 g
Fat
31 g
Carb
36 g
  • Step 1/4

    Peel and finely chop onions, garlic and ginger. Divide tomatoes into eights and cut dried apricots into strips. Clean, peel, and cube rutabaga.
    • 500 g rutabagas
    • onions
    • 3 cloves garlic
    • tomatoes
    • 10 dried apricots
    • cutting board
    • knife

    Peel and finely chop onions, garlic and ginger. Divide tomatoes into eights and cut dried apricots into strips. Clean, peel, and cube rutabaga.

  • Step 2/4

    In a large pot, heat coconut oil over medium heat and add onions, garlic and ginger and fry until translucent, approx. 5 min. Add tomatoes, curry paste, curry powder, and apricots and sauté briefly. Then add rutabaga cubes to the pot, season with salt and pepper and cook further 2 – 3 min. while stirring frequently.
    • 1 tbsp curry paste
    • 1 tbsp curry powder
    • 2 tbsp coconut oil (for frying)
    • salt
    • pepper
    • large pot with lid

    In a large pot, heat coconut oil over medium heat and add onions, garlic and ginger and fry until translucent, approx. 5 min. Add tomatoes, curry paste, curry powder, and apricots and sauté briefly. Then add rutabaga cubes to the pot, season with salt and pepper and cook further 2 – 3 min. while stirring frequently.

  • Step 3/4

    Deglaze with vegetable broth and coconut milk, cover with a lid and let simmer for approx. 15 – 30 min. over medium heat. Remove the lid, add orange juice, peanut butter, soy sauce and lime juice to the curry and stir well. Bring to a boil, reduce heat, add beans, and spinach and cook for another 5 min.
    • 200 ml vegetable broth
    • 300 ml coconut milk
    • 4 tbsp orange juice
    • 3 tbsp creamy peanut butter
    • 2 tbsp soy sauce
    • lime juice
    • 200 g canned white beans
    • 200 g baby spinach

    Deglaze with vegetable broth and coconut milk, cover with a lid and let simmer for approx. 15 – 30 min. over medium heat. Remove the lid, add orange juice, peanut butter, soy sauce and lime juice to the curry and stir well. Bring to a boil, reduce heat, add beans, and spinach and cook for another 5 min.

  • Step 4/4

    Finally, season with salt and serve with peanuts, Greek yogurt, and rice, if desired. Garnish with fresh cilantro. Enjoy!
    • 25 g peanuts (for serving)
    • cilantro (for garnish)
    • full-fat Greek yogurt (for serving)
    • rice (cooked, for serving)

    Finally, season with salt and serve with peanuts, Greek yogurt, and rice, if desired. Garnish with fresh cilantro. Enjoy!