Quick Curry & Green Chutney [Vitamix, AD]
Never be put off by making your own curry from scratch, it really is just a handful of ingredients blitzed up and cooked down with some veggies. This curry is packed with fresh ginger, coriander, veg and finished with golden turmeric coconut milk - a hug in a bowl on a winter night!
The amazing little containers I use to make this recipe are from @vitamix.uk Ascent series. I’m obsessed with this machine and use it for pretty much everything from smoothies to cake mix to curries. Get 10 % off any of the @vitamix.uk range with the code BETTINASKITCHEN1910 and give the recipe below a go for curry lovers.
This recipe is part of an on-going series with Vitamix.
Quick Curry & Green Chutney
(Makes 2 generous sized portions)
1 yellow onion, chopped
1 courgette, chopped
3 -4 small potatoes, washed and chopped
1 red pepper, chopped
1 tomato, chopped
1 handful of spinach (save for last)
1 apple, roughly chopped
1 thumb of ginger
20g of coriander
30ml olive oil
Salt and pepper to taste
¼ red onion
1 piece of fresh turmeric
Pinch of black pepper
400ml of coconut milk
Start off by preparing the main curry by chopping all of your veggies.
Fry off your onions in olive oil in a medium-sized pan, for 3-4 minutes.
Add in your potatoes, courgette, pepper and tomato and cook for between 8-10 minutes.
While these are cooking, blitz together your turmeric, black pepper and coconut milk until you get a smooth and frothy golden milk.
Once your vegetables have started to soften add in your turmeric liquid, give the mixture a quick stir to ensure its fully coating all the vegetables and simmer, on low, for 10 minutes.
While this is cooking it’s time to make the chutney. Add all the ingredients into a medium-sized Vitamix cup and pulse together until you get a fresh green and fragrant mixture. Set aside for later.
Once your vegetables are fully cooked through, remove from the heat and add salt and pepper to taste.
Add in your fresh spinach and mix through with a spoon.
Serve immediately and drizzle over your green chutney. Add a few extra coriander sprigs and enjoy.