This fresh and healthy curry turns any swede into a delicious dinner. This recipe is simple to make and is bursting full of flavour.
Jungle curry or Kaeng pa is a variety of Thai curry that contains no coconut milk. This swede recipe isn’t a strictly traditional Jungle curry recipe, but it packs all the flavour of one.
No coconut milk means that this curry is much lighter and healthier than most. The curry thickness and smoothness comes from the swede and lentil mix. The lentils help suck up moisture make the broth much thicker. Then after the curry has cooked, we blend half of the mixture and return it back to the pan. Blended curried swede gives a lovely luscious texture to the curry. Swede and lentils are a match made in heaven, who needs coconut milk!
This jungle curry is an excellent way to use up one of the most perplexing root veggies – swede. I love swede but it get’s a bad rap for being bland and only good for mash or watery soups. In fact it’s versatile and delicious. I’ve got lots of amazing swede recipes on the site, check out a list of my favourite swede recipes including my recipe for Spicy Swede And Lentil Soup and Creamy Swede Vegan Mac And Cheese. Why not give them a try and Make Swede Great Again!!
When To Eat
Swede is in season throughout autumn and winter in the UK. To enjoy this dish to the fullest, cook from October to February. Outside of these months you can switch out the swede for summer squash.
This meal is around 93% less polluting than the average UK meal.
- Eating this recipe will save around 2.74 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.67 KM in a modern car.
- 1 Litre Vegetable Stock
- 200 g Red Lentils
- 1 Large (800g) Swede (peeled and roughly chopped into 1 inch pieces )
- 2 Large Carrots (peeled and roughly chopped into 1 inch pieces)
- 50 g Ginger (peeled and roughly chopped)
- 2 Medium Onions (peeled and halved)
- 1 Medium Red Chilli (stem removed)
- 30 g Fresh Coriander
- 6 Cloves Garlic (peeled)
- 2 Medium Limes (juiced)
- 2 Teaspoons Sugar
- 1 Teaspoon Turmeric
- 2 Tablespoon Soy Sauce
- 2 Tablespoons Vegetable Oil
- Place all of the paste ingredients into a food processor or blender and blitz until smooth.
- Heat a large deep pan over a medium to high heat. Pour in your curry paste and fry for 2-4 minutes until most of the moisture is removed and the it has begun to take a little colour.
- Now tip in the rest of the curry ingredients – the chopped carrot and swede, the red lentils and finally the litre of vegetable stock. Stir the pan to combine the curry paste with the stock.
- Bring the pan to the boil, then reduce the heat and simmer (lid off) for 20 minutes.
- Once simmered your veggies and lentils should be nice and soft. Now pour about 1/3 of the mixture back into your food processor or blender and blitz until smooth. (You can also use a hand blender to perform this step if you have one).
- Return the blended mixture back to the pan with the rest of the curry. Stir to combine and heat through for a few minutes more.
- Remove the pan from the heat and serve the curry immediately with your carbohydrate of choice. I find it works well with jasmine rice, but I also like to enjoy it with cauliflower rice or just on it's own as a thick soup.