Cavolo Nero

A warming curry for this not so warm spring weather! Chantenay carrots, new potatoes and cavolo nero fill out this delicious ginger chilli garlic and coconut milk curry base.

Ingredients: 150g Potatoes, 1/2 -1 red chilli, 2 cloves of garlic, 10g turmeric, 10g ginger, 2 shallots, 150g chantenay carrots, 100g purple sprouting broccoli, 50g cavolo nero and small bunch of coriander.

From the larder: 200g rice, 1 tin coconut milk, 3 tsp oil, ½ tsp salt.

Instructions:

  • Start cooking rice according to packet instructions.
  • Chop the chilli and the garlic. Peel and grate turmeric and ginger. Fry in oil for 1 minute.chopped curry veg
  • Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.frying spices, shallots, potatoes 2
  • Chop carrots and add to the shallots and potatoes, sauté for 3 minutes.
  • Add coconut milk and ¼ C of water and simmer for 15 minutes.
  • Chop broccoli and cavolo nero and add to the coconut milk. Simmer for 5 minutes.veggies with coconut milk
  • Chop the coriander and serve curry with rice and coriander on top.