I’m really excited to introduce you to the second healthy foodie in our new ‘Healthy Foodie Inspiration of the Month’ series! Today: avocado lover Bettina from Bettina’s Kitchen.
Bettina’s passion for plant-based cooking started when she was diagnosed with polycystic ovaries and told that the likelihood of her ever having children was next to none. Today she has a beautiful daughter Ayla and works as a food writer for several magazines and blogs worldwide including JamieOliver.com. She also organizes amazing ‘heart healing yoga retreats’ in Spain and Bali. Follow her at @bettinas_kitchen for daily inspiration and @avodaily - an account worshipping everything avocado ;)
Definitely let me know what you think of Bettina’s summer vegetable coconut curry! It’s a really easy ‘one-pot meal’ to throw together and you can add any veggie scraps you have left in the fridge – zero food waste :)
This Summer Vegetable Coconut Curry is a dish I have cooked in various different versions and it has been loved by everyone that has come across it. Sounds a bit big headed I know, BUT it’s a favorite in our house too. It’s perfect when you have sad vegetables in the fridge that you haven't had time to cook but also don't want throw away.
Summer Vegetable Coconut Curry
SERVES: 2-4 people (depending on what you serve it with: a simple green salad or something more filling like quinoa or chickpeas)
EQUIPMENT: blender, large frying pan
INGREDIENTS:
Curry Paste
2-inch (4 cm) fresh turmeric (or turmeric powder)
2 shallots, peeled
2-inch (4 cm) fresh ginger
2-3 garlic cloves (optional)
1 chilli pepper (optional)
Coconut curry vegetables
1 large teaspoon coconut oil
1-2 teaspoons mustard seeds, to taste
1 onion, diced
1 large tomato, roughly chopped
1 stalk of celery, sliced
1 large carrot, cubed
1 eggplant (aubergine), chopped
1 sweet potato, chopped
2-3 cups (360 grams) coconut milk
Curry powder, to taste
Sea salt & black pepper, to taste
DIRECTIONS:
1. Start with your curry paste. In a blender mix all the curry paste ingredients together until you get a paste. If you have trouble add some liquid or oil. This is a curry paste you can keep in the fridge for quite some time and use.
2. Heat some coconut oil in a large frying pan. Add the mustard seeds and some of your curry paste to taste. Let everything heat through and start adding your veggies. You can chop them into small pieces or nice big bite size pieces, whatever you prefer.
3. Cook until softened, turn the heat down to medium and add your coconut milk, curry powder and some sea salt and black pepper to taste.
4. Leave to cook on a low heat for about 10-20 minutes, depending on the size of your vegetables. If you are lacking flavor, you can always add a good quality curry paste.
5. You’ll know the curry is ready when the texture of the veggies is creamy and soft, and the sauce is velvety and incorporated with all of the ingredients. Top with fresh herbs or leafy greens such as cilantro, basil, parsley, spinach, chard…
JULIE’S TIPS & TRICKS:
• Serve hot or at room temperature - with rice, quinoa, amaranth… Whatever you prefer! Bettina has a great recipe for fried rice too. You can find it HERE.
• This summer vegetable coconut curry tastes even better the next day! It will stay fresh for up to 3 days in the fridge (or longer if you freeze leftovers).
• If you want to up the protein content of this coconut curry, add some cooked chickpeas, beans or lentils.
• Feel free to get creative with the recipe! You can replace the carrot/sweet potato/pumpkin/eggplant with other vegetables that are in season such as broccoli, cauliflower, green beans, zucchini, sweet peas, green asparagus, bell pepper…
Now I would love to hear from you! Do you like to make quick coconut curries with leftover veggies too? What’s your favorite flavor combination? Let me know by leaving a comment down below.
1. Where do you live?
I live in the South of Spain (Marbella).
2. What sparked your interest in health & plant-based cooking?
I started running retreats 6 years ago in Spain and started cooking at them. I have been passionate about food and cooking for a long time, but the retreats are what sparked my passion for plant based cooking.
3. What used to be your favorite meal as a child? Any special childhood food memories or anecdotes?
I grew up in Scandinavia my second half (as in my teenage years) so I would say homemade Scandinavian foods where always my favorite.
4. What are the ingredients you can’t live without?
Avocados, tomatoes, good olive oil and rock salt.
5. What’s your typical breakfast, lunch, snack & dinner?
It really depends on my mood, where I am (I freelance and travel allot) My breakfasts tend to be my biggest meal of the day and my lunches. Dinners are smallish, easy to put together and most often are in a bowl format.
6. What’s your favorite dessert?
I love a good cookie.
7. If today was your last day on earth, what would you eat?
That’s easy, an avocado sandwich of course! With tons of toppings!
8. Who and what inspires you?
My surroundings and so many people, too many to mention. I think passion inspires me. People that are passionate about what they do.
9. Do you have any tips or tricks for anyone who is just starting on their health food journey?
Start simple, don't over complicate.
