Tag: leeks

Healthier Homity Pie
April 22, 2016

Healthier Homity Pie

A lightened up version of the classic British vegetarian dish, this healthier Homity Pie is a guaranteed crowd pleaser! Poor old St George. He doesn’t get much air time does he? Especially compared to his colleague St Patrick. Even St Andrew and St David get more …

Baked Goods, Mains
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by Emma
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9 Comments
Dad’s Parsnip Soup
January 4, 2016

Dad’s Parsnip Soup

My Dad’s easy parsnip soup is my all time favourite! My Dad’s soup game is deliciously on point, and I feel it would be wrong, nay, CRIMINAL to keep this recipe to myself. Disclaimer: I use the word “recipe” loosely, as Dad is more of …

Soups & Stews
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by Emma
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13 Comments
Sweet Potato Leek Butter Bean Curry
December 11, 2015

Sweet Potato Leek Butter Bean Curry

This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Greetings from the chilly climes of West Michigan! We are back in our old stomping grounds to celebrate the wedding of my sister-in-law- and brother-in-law-to-be, and I’ve managed to snag some time to share this gorgeous sweet potato leek butter bean curry with you all.

Sweet Potato Leek Butter Bean Curry-Emma's Little Kitchen

One of my most popular recipes to date has been my roasted sweet potatoes and leeks in coconut curry sauce. It’s still a favourite of mine, but I thought it should get a little makeover to elevate it from side dish to main meal.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

This upgraded recipe is beefed up with some glorious, meaty butter beans, and has some extra oomph from layering in some more spices. The resulting dish is a creamy, aromatic curry to keep you cosy all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Enjoy!

Sweet Potato Leek Butter Bean Curry
 
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Author:
Serves: 4
Ingredients
  • 1 tbsp coconut oil (or olive oil)
  • 1 medium onion, thinly sliced
  • 2 leeks, trimmed and thinly sliced
  • 3 garlic cloves, minced
  • 1 thumb sized piece of ginger, minced
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • chilli powder to taste (we have been omitting this to make it baby friendly!)
  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 400ml low sodium vegetable stock
  • 1 tin of coconut cream
  • 1 tin of butter beans (400g)
  • 1tbsp honey or agave
  • juice of 1 small lemon (sub for lime if you wish)
  • small handful of fresh coriander to garnish
  • Rice, quinoa, naan, or whatever you fancy to serve alongside (or eat on its own!)
Method
  1. In a large lidded skillet, heat oil over a medium heat. Add onion, and sauté for about 3 minutes until beginning to soften. Add the leeks, garlic and ginger, and cook for a few minutes more until soft and aromatic.
  2. Stir in the curry powder, turmeric, cumin, and chili powder, and give everything a good toss around the pan.
  3. Add the sweet potatoes, stock, coconut cream,butter beans, honey and lemon juice. Stir to combine, and pop the lid on the pan. Bring to a steady simmer, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are meltingly soft.
  4. Sprinkle coriander over the top of your curry, and serve with whatever grain you fancy.

Notes

Adapted from my roasted sweet potato and leek in coconut curry sauce recipe.

Chickpeas make a great substitute for butter beans if you can’t find them.

Mains, Soups & Stews
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by Emma
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13 Comments
Skillet Vegetarian Cottage Pie
October 19, 2015

Skillet Vegetarian Cottage Pie

This cosy one skillet vegetarian cottage pie has a hearty lentil filling, and a crunchy sweet potato topping. Greetings from balmy Houston! We are now mid way through October, and I am yet to don a jumper, beanie or boot. The temperature is stubbornly hovering …

Mains
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by Emma
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7 Comments
Vegetable & Barley Irish Stew
March 11, 2014

Vegetable & Barley Irish Stew

I hope I don’t lose any friends over this, but I have a confession to make: I am not a big fan of St. Patricks Day *gasp*. It is difficult to articulate why exactly, but between the green beer and “Kiss Me I’m Irish” T-Shirts, …

Mains, Soups & Stews
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by Emma
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12 Comments
Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce
February 17, 2014

Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce

IMG_2316Happy Monday! How was your weekend? Mine was busy! On Friday, which was of course Valentine’s Day, I was involved in a top secret marriage proposal mission. Saturday was spent celebrating the birthday of my friend Lori, we ate too much at the Hibachi Grill and then went dancing. Then on Sunday, my dear friend Emma cooked me a vegan feast! Walnut burgers with slaw, and a vegan cheesecake made with avocados- so divine.

veg and curry powderThis post was actually supposed to be a spiced mango cake, but I couldn’t find mangos at the shop yesterday. So instead, I am sharing a really low key vegetable dish. It makes a good side dish, but usually I eat it with rice to make a complete meal.  I love it because the prep is so simple, but the final result is brimming with flavour! Peel, chop and then roast the veg, while the veg roasts, the coconut and curry sauce just simmers away in a saucepan. Easy, straightforward, and perfect for a Monday!

IMG_2349

Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce
 
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Roasted sweet potatoes and leeks in an aromatic coconut curry sauce.
Author:
Recipe type: Side Dish, Main
Serves: 4
Ingredients
  • 4 medium leeks
  • 2 sweet potatoes
  • 1 tbsp olive oil
  • 1 tin of full fat coconut milk (13.5oz/400ml)
  • 2 garlic cloves
  • 1 tbsp good quality hot curry powder
  • Fresh coriander for garnish (optional)
Method
  1. Preheat oven to 400F/200C
  2. Trim and rinse the leeks, cut into 1 inch rounds
  3. Peel sweet potatoes, and cut into 1 inch small chunks
  4. Toss with olive oil, and roast in the oven until tender and starting to brown, about 25 minutes
  5. While the veg is roasting, pour the coconut milk into a saucepan, and gently heat to a simmer
  6. Grate in the garlic and curry powder, reduce the heat and let it quietly bubble until the veg is done
  7. Remove the sweet potatoes and leeks from the oven, and spoon into the coconut mixture
  8. Serve immediately!

 

Mains, Side Dish
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by Emma
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6 Comments
Leek, Mushroom & Cashew Roast {Vegan}
December 20, 2013

Leek, Mushroom & Cashew Roast {Vegan}

Ah, the humble nut roast! Appealing (in my experience) by Vegetarians & Carnivores alike, and a fabulous winter staple! I know it may seem a little over done this days, but maybe that’s for good reason. After all, it is hearty, simple, delicious and provides, …

Mains
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by Emma
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1 Comment