Silver Alooh
One of my absolute favorite Curries. And I am actually not a very big fan of Curries.
I love to have one once in a while, but could not eat it on a regular base.
My partner on the other hand, he really loves Curries.
And this one is pretty simple to cook. So full of taste and spice.
I love it. The sourness of the silver beet just finishes this dish for me perfectly.
Anthony says to eat leafy green vegetables and potatoes. And in my opinion, this is a great combination of it.
I know, it is a cooked meal. But he never said to go raw for the rest of your life, right :-)
Silver beet is a tasty green. For this Curry I used the complete vegetable. So don't throw away the white stalks ok.
They are very good to eat. Silver beet is a great source of Vitamin A, Vitamin C, Magnesium, Irion and Calcium.
It is low in calories and contains just 1,8g protein with 100g silver beet.
Sounds pretty good to me!
I served this Curry with wild red rice to my partner. I just had a very little serve of it, because I so love this kind of earthy, nutty taste. For me, this rice brings out the flavor from the Curry 100%.
They are really great friends.
When you want to heal from any kind of digestive trouble, you maybe have the Curry without the rice.
It sure works on its own, because of the potatoes. Serve with some gluten free Naan if you like.
To make this Curry (3-4 serves) you will need:
455g potatoes cut into quarters (7 small red potatoes with skin on),
680g / 1 bunch Silverbeet - complete used with the stalks - sliced,
55g onion (1/2 a middle sized onion) - chopped,
20g (3 bigger cloves) of garlic - grated,
24g fresh ginger - grated,
6 tbsp Coconut oil,
2 tbsp black mustard seeds,
2 tbsp fresh lemon juice,
1 tbsp coconut sugar,
seasalt or pink salt for seasoning (approx. 1 tsp),
2-3 tbsp hot Curry powder,
1 tbsp Tumeric power,
1 tin coconut milk,
1/2 tin of water.
Directions: