Nutritionist Lucy Hyland

Carrot, butter bean and Celeriac Curry

November 3, 2010
Posted by Lucy

Wednesday 3rd November

Check out my blog today on Local Markets for some interesting facts about carrots!!! Below is the curry I did... I've been eating it all week and its lovely and tasty!

I adapted this recipe from a Jamie Oliver recipe I found - I am always looking for easy curries and this one had the least number of ingredients I could find. This is perfect for these winter evenings. I've also stuck in a little raw cabbage as an optional extra. We tend to forget about the importance of raw food in the winter so this is an easy way of sticking it in.

Carrot celeriac and butter bean curry

Firstly make the paste:
2 stalks of lemongrass - remove outer stacks and finely chop
4 spring onions or 2 medium yellow onions - chopped
3 fresh green chillies - halved and de seeded
4 cloves of garlic - chopped
A thumb sized piece of root ginger - grated
A large bunch of fresh coriander - roughly chopped
A teaspoon coriander seeds
Optional 8 dried or fresh lime leaves - sliced
2 tablespoons soy sauce
1 tbsp fish sauce

Place all of the ingredients in a food processor and blend together to form a paste

1 large onion - finely chopped
1 tin of butter beans
2 carrots - diced similar sizes
1 celeriac - diced similar sizes
1/4 small green cabbage - finely sliced
1/2 fresh red chilli - finely chopped
Juice of 1 lime
1 * 400ml coconut milk

Place the chopped onion in a large saucepan with a little water and saute over a medium, heat for 5-10 minutes till soft.
Add the carrots and celeriac and sweat for 5 mins. Add the curry paste and sweat for a further 5 minutes.
Add the coconut milk and cover and cook for around 20 minutes or until the carrots and celeriac are soft.
Add the butter beans, the juice of the lime and a little salt and pepper to taste. (If I feel I want the flvours to come together a little more, I tend to add about 1/2 teaspoon of sugar).
Place the raw chopped cabbage in each serving bowl and then ladle the curry on top. Sprinkle with a little of the freshly chopped red chilli and a little freshly chopped coriander.

Serve with a little brown rice on the side.

Wheat free, gluten free, Dairy free

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