Green Kitchen at Home by David Frenkiel

Author:David Frenkiel
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2017-02-21T16:00:00+00:00

No Recipe Coconut Curry

This weeknight curry runs on repeat like an old record in our home. It is a simple and comforting recipe that everyone in our family loves. Most importantly, it’s a recipe that we always have the ingredients for. And if we don’t have everything, we just replace it with something else. Which is why we call it ‘no-recipe’: it rarely turns out the same way twice. There are plenty of ways to tweak it. We sometimes add mustard seeds, galangal or fresh lemongrass with the other spices if we have them to hand. Replace any of the vegetables with whatever is in season – pumpkin, courgette (zucchini), tomatoes or aubergine (eggplant) will all fit right in.

Serves 6

Prep + cook time:

40 minutes

2 tbsp virgin coconut oil or ghee

1 onion, peeled

3 cloves of garlic, peeled

1 tsp fresh red chilli, seeded, or ½ tsp chilli flakes

2 tbsp peeled and grated fresh ginger

1 tbsp ground turmeric

3 dried curry leaves, torn

1 tsp ground coriander

1 tsp ground cumin

1 sweet potato, peeled

1 small broccoli, head and stalk

200 g (7 oz) organic firm tofu, drained

2 × 400 g (14 oz) tins coconut milk

sea salt and freshly ground black pepper

100 g (3½ oz/2 cups) spinach

juice of 1 lime

TO SERVE

500 g (1 lb/3 cups) Quick Quinoa or cooked brown basmati rice

cashew nuts, toasted

nigella seeds

1 large handful roughly chopped fresh coriander (cilantro) leaves

sea salt and freshly ground black pepper

Heat the oil or ghee in a large saucepan on a medium heat. Finely chop the onion, garlic and chilli and add them to the pan along with the ginger, turmeric, curry leaves, coriander and cumin. Sauté for 5 minutes until the onion begins to soften.

Meanwhile, cut the sweet potato into small cubes, cut the broccoli into florets, and trim and roughly chop the stalks. Add the vegetables to the pan and sauté for 10 minutes or until the onion has softened.

Cut the tofu into small cubes and add to the pan along with the coconut milk and season to taste. Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally. Add more water if it seems dry.

Remove from the heat and stir through the spinach and lime juice. Serve over quinoa or rice and top with cashew nuts, nigella seeds, coriander and seasoning.

TIP:

For a nut-free alternative, replace the cashew nuts with pumpkin seeds or sunflower seeds.

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