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Tomato & Coconut Curry

10 Dec

- taken on iPhone

It has been far too long since my last blog entry. I have been cooking – honest – just terribly lax in writing up the proceedings, though as so many people are reading these pages(and thanks to every one of you, it’s most humbling)  I had to share tonight’s triumph of Sri Lankan-style Coconut curry. This was really simple to prepare & was a taste bud tickler.

The scrappy image above, snapped on my mobile phone, certainly doesn’t do it justice.

Here goes:

Serves 2 -4

- To make the Spice Mix

Ingredients

  • 2 teaspoons of dried bay leaves
  • ½ teaspoon of chilli flakes
  • 1 teaspoon of cayenne
  • 1 teaspoon of dried coriander
  • ½ teaspoon of ground fenugreek
  • 1 teaspoon of powdered cardamom
  • 1 teaspoon of cinnamon
  • 1 & ½ teaspoons of cumin
  1. Combine all ingredients (if possible pulse in a food processor until evenly mixed & ground)
  2. Set aside until ready to use, as per the method below.

- For the Curry

Ingredients

  • 1 tablespoon of vegetable or sunflower oil
  • 1 large onion, diced
  • 3 cloves of garlic, crushed
  • 3 cm piece of fresh ginger, finely grated (or processed in a blender)
  • 400 grams (or 1 tin) of thick coconut milk (low fat if possible)
  • 400 grams tin of chopped tomatoes, chopped into a puree (can also use passata)
  • 2 medium potatoes, peeled and chopped
  • 1/2 head of broccoli, divided into small to medium florets
  • 1 teaspoon of arrow root (optional)
  • 3 large bell peppers (colour is up to you), sliced
  • 1 vegetable stock cube
  • Juice of half a lemon, or one full small lemon

Method

  1. Heat Oil in a large pan, when heated add the onion and saute until translucent (around 5 minutes). Add garlic and ginger, combine well and saute for a further two minutes.
  2. Add the pre-prepared spice mix and cook for another minute. Ensure to mix the spices continuously to ensure they don’t stick to the pan.
  3. Add the pureed tomatoes and mix until spices are evenly distributed, then add the coconut milk. Mix throughly.
  4. Stir in potatoes and allow to cook for 3-5 mins before adding Broccoli.
  5. Add Veg stock & simmer on a medium to low heat for around 15 minutes, stirring every five minutes or so.
  6. Add Chopped Peppers and cook for a further 15 minutes, stirring occasionally – also add arrowroot at this stage, if using.
  7. Once the potatoes & broccoli are cooked through, remove from the heat & stir in the lemon juice.
  8. Serve hot.

I served this curry with whole grain rice but Basmati would be a more appropriate accompaniment.

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