Rutabaga curry

Rutabaga curry

Based on 21 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

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

Ingredients

Servings2
250 g
rutabagas
1
onions
cloves
garlic
12½ g
ginger
2
tomatoes
½ tbsp
curry paste
½ tbsp
curry powder
5
dried apricots
100 ml
vegetable broth
150 ml
coconut milk
2 tbsp
orange juice
tbsp
creamy peanut butter
1 tbsp
soy sauce
½
lime juice
100 g
canned white beans
100 g
baby spinach
1 tbsp
coconut oil (for frying)
12½ g
peanuts (for serving)
cilantro (for garnish)
full-fat Greek yogurt (for serving)
rice (cooked, for serving)
salt
pepper
MetricImperial

Utensils

cutting board, knife, large pot with lid

How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

homemade-curry-paste

Homemade curry paste

how-to-deglaze

How to deglaze

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal501
Protein16 g
Fat31 g
Carb36 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.
    • 250 g rutabagas
    • 1 onions
    • cloves garlic
    • 2 tomatoes
    • 5 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.
    • ½ tbsp curry paste
    • ½ tbsp curry powder
    • 1 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.
    • 100 ml vegetable broth
    • 150 ml coconut milk
    • 2 tbsp orange juice
    • tbsp creamy peanut butter
    • 1 tbsp soy sauce
    • ½ lime juice
    • 100 g canned white beans
    • 100 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!
    • 12½ 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!

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