Rutabaga curry

Step 1/ 4

• 250 g rutabagas
• 1 onions
• 1½ 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

• 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

• 100 ml vegetable broth
• 150 ml coconut milk
• 2 tbsp orange juice
• 1½ 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

• 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!

Enjoy your meal!