Spicy swede and spinach curry
<p>This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day.</p>
<p><strong><u>Serves:</u></strong> 3-4</p>
<p><u><strong>Ingredients:</strong> </u></p>
<ul>
<li>2 tablespoons extra virgin olive oil</li>
<li>2 onions, peeled and diced</li>
<li>2 cloves garlic, peeled and sliced</li>
<li>1 teaspoon plain salt</li>
<li>3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)</li>
<li>3-4 tablespoons Thai red curry paste</li>
<li>1 cup vegetable stock or water</li>
<li>400g (1 bag) spinach, well-washed and roughly chopped</li>
<li>½ can (200ml) coconut milk</li>
<li>Salt and freshly ground black pepper</li>
</ul>
<p><u><strong>Method:</strong> </u></p>
<ol>
<li>Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.</li>
<li>Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.</li>
<li>Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.</li>
<li>Divide between bowls and serve immediately.</li>
</ol>
<p><em>Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz. </u></strong></a></em></p>
