Ever wondered what happens to all the Swoon Food from these photos?
The short answer is, we eat it!
I hate wasting anything so all the recipes on here are food we actually eat. The only thing we may not eat entirely is some of the sweet food (to keep the sugar intake down), in which case I’ll usually give any leftovers to friends or family.
So why did I tell you that?
This tomato & turmeric coconut curry was our dinner.
And as such I tried to shoot it as close to dinner time as possible. The problem with that being I shoot in natural light which can be tricky in the winter months when the light disappears early.
On this particular day I only had about 10 minutes to shoot before the light disappeared, so I didn’t get my usual range of shots. But despite the lack of angles, I’m hoping you’re able to see enough to entice you to make it. If not, I’m sure the following words will convince you…
Why you need to make this curry:
Well the most obvious reason is because it tastes damn delicious!! There’s something about the slightly unlikely combination of tomatoes and coconut that works so beautifully. If you haven’t come across it yet, all the more reason to try it!
It’s also packed with warming spices and nourishing flavours, which can all easily be tweaked for your tastebuds.
It’s packed with the anti-inflammatory superstar turmeric.
Yup, a whole tablespoon no less. If you’re not a massive turmeric fan (like my husband who complained of a tingly tongue), start with 1 teaspoon and work up from there. By adding a generous amount of black pepper, which contains another super star called piperine, you greatly increase the bioavailability of the active ingredient in turmeric called curcumin, and all it’s magical anti-inflammatory effects.
You can whip it up in minutes.
This is an important one in my books, and I’m sure many of yours too. By dinner time I’ve either already spent the day in the kitchen and really can’t face any longer. Or I’ve spent a long day at my desk and I’d much rather be watching netflix than spending ages cooking dinner.
You can adapt this curry to use any protein of your choice.
I aim to please so I love that this recipe can be enjoyed by just about anyone. If you follow a plant based diet, tofu, tempeh or chicpeas work beautifully. If you eat fish or chicken, both of these go amazingly well too. I’ve given instructions in the method below on when to add each of these proteins, but if there’s a protein I haven’t listed that you think would work wonderfully, by all means give it go!
Likewise, if the vegetables I’ve listed aren’t in season, simply add whatever you have to hand. Sweet potato would also be amazing, as would cauliflower or zucchini.
You can serve this tomato & turmeric coconut curry simply on it’s own, on top of rice or noodles, or with a side of your favourite naan or roti bread.
It makes the best leftover lunch the next day.
Ok obviously only if there’s any left, but a good tip is to always make a bit extra to ensure there will be!
I hope you love this one as much as we do and may it become a staple in your house too. Enjoy!
Tomato Turmeric Coconut Curry
Serves: 3 to 4
Prep time: 30 minutes Cook time: 30 minutes
1-2 Tbsp coconut oil
1 brown onion, peeled/sliced
3 cloves garlic, minced
1 red chilli, sliced
5cm piece fresh ginger, finely grated
10cm piece fresh turmeric, grated (or 1 Tbsp ground turmeric)
1 x 400ml can coconut milk
1 x 400ml can chopped tomatoes
2-3 carrots, peeled/sliced
1/2 head broccoli or a bunch of broccolini, cut into florets
1 bok choy, sliced
1 handful snow peas or sugar snap peas
Protein (your choice of):
White fish fillets, cut into bite size pieces
Chicken breasts, cut into bite size pieces
Firm Tofu, cut into pieces
1 x can chicpeas, rinsed/drained
Prep the vegetables as per the ingredient list.
Heat the coconut oil in a heavy based fry pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, chilli, turmeric and ginger and cook a few minutes. If using chicken add at this point and cook until it turns opaque, about 5 minutes or so. Otherwise add the coconut milk followed by the tomatoes, and then the vegetables.
Turn the heat down so it’s simmering gently and cook until the vegetables are tender. If you’re adding either fish, chicpeas or tofu, add them at this point and cook until just heated through.
Serve the tomato & turmeric coconut curry on it’s own in bowls, over rice or noodles or with a side of naan or roti. Garnished with coriander if desired.