Rutabaga curry

Based on 9 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
16g
Fat
31g
Carb
36g

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 rutabagas
  • 2 onions
  • 3 cloves garlic
  • 4 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
  • 1 lime juice
  • 200 canned white beans
  • 200 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 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!