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.
Serves 2 -4
– To make the Spice Mix
- 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
- Combine all ingredients (if possible pulse in a food processor until evenly mixed & ground)
- Set aside until ready to use, as per the method below.
– For the Curry
- 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
- 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.
- 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.
- Add the pureed tomatoes and mix until spices are evenly distributed, then add the coconut milk. Mix throughly.
- Stir in potatoes and allow to cook for 3-5 mins before adding Broccoli.
- Add Veg stock & simmer on a medium to low heat for around 15 minutes, stirring every five minutes or so.
- Add Chopped Peppers and cook for a further 15 minutes, stirring occasionally – also add arrowroot at this stage, if using.
- Once the potatoes & broccoli are cooked through, remove from the heat & stir in the lemon juice.
- Serve hot.
I served this curry with whole grain rice but Basmati would be a more appropriate accompaniment.