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.
- 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.
- Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.
- 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.
- Chop the coriander and serve curry with rice and coriander on top.
Pretty in pink, this curry becomes an extraordinary colour as the beetroot and coconut milk meld together with fresh spices, curry leaves and cauliflower in this delicious and beautiful curry.
Ingredients: Beetroot, cauliflower, shallots, garlic clove, turmeric, ginger, curry leaves, spinach, chilli (use according to taste), coriander.
From the larder: 175g rice, 1 tin coconut milk, oil (vegetable, rapeseed or coconut oil is best).
- Start cooking the rice according to the packet instructions.
- Mince garlic, chop shallots, and sauté in a glug of oil. Chop the chilli, mince or grate the turmeric and ginger and add to the pan. Fry for a minute or so.
- Peel and dice beetroot into small chunks. Slice the cauliflower in small florets. Add to the pan and then add the tin of coconut milk and curry leaves. Simmer on a low heat for 20-25 minutes, stirring occasionally.
- When curry is nearly ready to serve and beetroot is soft to poke with a knife, add spinach and stir in to wilt.
- Serve curry with rice and torn coriander.
Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.
Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.
Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).
- Start cooking the rice.
- Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
- Start cooking the chicken pieces (if using) and shallots in a wok.
- Cook the shallots gently until translucent and then add the curry paste.
- Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.
- Season and serve with rice, chopped coriander and a squeeze of lime.
We can’t really get enough of beautiful rainbow chard and want to make the most of it before the end of the year. This is an absolutely delicious curry using chard, sweet potato, spices and yoghurt to make a healthy creamy yummy curry!
Ingredients: 2 shallots, 1 clove of garlic, 12g ginger, 10g turmeric, 1 green chilli(to taste), 1/2 a sweet potato, 80g rainbow chard, 5-6 cherry tomatoes, a small bunch of coriander.
From the larder: 150g rice or naan bread, 150g plain yoghurt, oil, ½ tsp cumin powder, 1 tsp garam masala, salt and pepper.
- Chop shallots, de-seed and finely chop the chilli. Finely chop and bash together the garlic, ginger and turmeric with a pinch of salt to make a paste.
- Chop the sweet potato into 1-2cm chunks and slice the rainbow chard stems and leaves, separating the stems and leaves.
- Start cooking the rice according to instructions or preheat the oven for the naan.
- Heat a glug of oil in a heavy bottom pan, sauté the shallots in oil for 5 minutes until soft and then add the paste, chilli and spices and fry for 1-2 minutes. Add the potatoes, tomatoes and chard stems along with approximately 300ml water. Allow to simmer for approx. 15 minutes until potatoes are soft. Finally add the chard leaves and stir until wilted.
- Remove the curry from the heat and stir in the yoghurt. Return to the heat and heat gently for a few minutes to bring back to a good temperature. Be careful not to curdle the yogurt by heating it too quickly.
- When ready to serve, stir through chopped coriander and serve the curry on a bed of rice or with the naan.
Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.
Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).
- Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
- Start cooking the rice according to packet instructions.
- Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
- Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.
- Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
- About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
- Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.
Ingredients: 125g potatoes, 1 green chilli, 1 spring onion, 4-5 chantenay carrot, 1 clove garlic, a handful of green beans, small bunch of coriander, 12g turmeric, 10 damson plums, 2 shallots.
Larder: 200g rice, 1 tin of coconut milk, oil, 2-3tsp sugar, salt and pepper.
- Start cooking the rice according to packet instructions.
- Place the damson plums in a small pan with ¼ of the chopped spring onion and a garlic clove. Place all in a small pan; add 10ml water, 2 tsp sugar. Simmer gently for 5-10 minutes, until it has a runny jam consistency. Add more sugar if needed and set aside. You can scoop out the stones or just avoid them when eating.
- Peel and mince 1 clove of garlic and the turmeric, and finely slice the rest of the spring onion. Deseed and thinly slice the chilli, chop the shallots. Halve the carrots lengthways and top and tail the green beans.
- Heat a glug of oil in a pan. Fry the spring onion along with the garlic, turmeric, shallots and chilli for 2-3 minutes.
- Quarter the potatoes and add to the pan, fry for 2 minutes and then add the coconut milk. Cook for 8-10 minutes and then add the carrots, and green beans. Cook until the carrots and beans are al denté. If the curry reduces too much, add a little bit of water.
- Serve the curry with rice and a dollop of plum chutney, garnished with the chopped coriander.