I solemnly promise that from now on I will be more creative again – Coconut and curry meets saffron and rosemary

Hey there!

New week. New luck. New recipe on Fanny’s blog. So guys I did some thinking over the course of the past few day and I came to the conclusion that I should start being more adventures again. I remembered the days I had just started off with this blog. I came up with the most delicious and extraordinary creations yet over the past months my recipes have become kind of boring and ordinary. Still delicious though.

So as of today I will promise to be more creative again, to take the risk of combining flavours that totally do not go together or to create the most unexpected flavour explosions. To start of this new era I decided to create something season and weather appropriate.

If you happen to live in Switzerland as well you would have surely noticed the slight decrease in temperature and the reappearance of clouds in the sky. Yep the weather hasn’t been that great lately despite the fact that it is supposed to be summer. Due to this current weather situation we’ve got going on here I am just feeling like some warming comfort food.

Well so what about a curry? Or maybe a Mediterranean stew? Or maybe smush them both together and create something totally new.

So curry powder will be used, hmm maybe saffron and surely some rosemary. I was rather worried rosemary and curry wouldn’t become friends that easily but hell was I wrong…

For some creaminess and to add another ingredient of excitement I decided to pour in some coconut milk. For the veggies I was super ecological and used only seasonal ones. Pumpkin, potato and fennel, strange combination you think? Well trust me they make a really good group of friends. I also decided to chop up a peach to add a hint of sweetness to the dish.

I served this yummy concoction with a few slices of whole wheat bread and some baked peppers, which are in season as well. I think it would also taste grate with rice or if you don’t feel like adding anything you could even just have it by itself.

Anyways let’s move on, here’s the recipe.

• 1 onion
• 1 clove of garlic
• ¼ of a hokkaido pumpkin
• 3 potatoes
• 1 fennel
• 1 peach
• 3 tsp curry powder
• 1 sachet of saffron
• 1 sprig of rosemary
• 100ml coconut milk
• 300ml water
• coconut oil

1. Finely chop up the garlic and the rosemary and slice the onion.
2. Cut the potatoes and pumpkin into chunks and cut up the fennel lengthwise. I cut one fennel into eight pieces.
3. Cut up the peach into small cubes.
4. Add approximately 1 tsp of coconut oil, the garlic, the onion and the rosemary into a pan and fry over medium low heat until the onion has softened.
5. When the onion has softened add in the vegetables and the peach and fry for another minute or two.
6. Pour in the coconut milk and the water. Add the curry powder, the saffron and salt to taste.
7. Let the mixture come to a boil then cover your pan with a lid, lower the heat and let the whole thing cook for 20 minutes.
8. After twenty minutes your potatoes as well as the pumpkin should have softened and the flavours will have come together beautifully.

Voila that is it really. A little bit of chopping, a short amount of cooking time and some spices and herbs you would usually never mix together and you’re done. For some odd reason the rosemary, the saffron and the curry powder just work beautifully together. I can’t even explain how amazing this creation tasted I can only recommend you to try it yourself. And then the slight sweetness added by the peach, just divine! Trust me guys when I say you should try this. My sister was literally scraping out the pan it was that good. Well I could go on and on praising this dish but by now you’ve probably understood how amazingly delicious this is which leads me to the conclusion that I should probably come to the end of this blog post and say goodbye.

Aurevoir my lovely readers. I’ll be back with a new recipe asap!

Bisous