Another recipe for you today.
I love a curry. This isn’t a particularly hot one, but it is nice and warming on a cold day like today. The recipe below makes quite a large amount of curry. It always tastes better the next day but there should still be some left over for the freezer for an easy meal during the week. The version I’ve detailed below is a vegetarian one, but it’s good to make as a base that you can add chicken, fish, prawns etc to for protein. I like to have a couple of boiled eggs cut up and added to it too.
The measurements aren’t precise, I’ve a habit of just chucking things in to see if it works. So there is room for a bit of playing around with ingredients and amounts. I’ve listed what I put in the one pictured.
3 tbsp coconut oil (if you haven’t tried coconut oil yet – get some! Will do a post on it soon, but it’s a wonder oil. I use it to cook with, on my skin and hair)
1 tsp ground ginger
3 heaped tsps curry powder (I used medium)
2-4 tbsp Thai red curry paste (get a clean one, I use Thai Taste – you can get it in most supermarkets)
2 onions – I used one white, one red
Garlic – this is dependent on taste, I used 6 cloves (vampires won’t be bothering me!)
Fresh ginger – a decent sized chunk, maybe a couple of inches
Carrots – 2 or 3 decent sized ones, cut into thick slices
Parsnips – 2 or 3, cut into thick slices
1 cauliflower cut into florets
Half a red pepper, cut into chunks
Half a green pepper, cut into chunks
Half a bag of spinach
2 chillies – one red, one green
1 pint vegetable stock
1 or 2 cans of coconut milk (depends on how thick you like the curry)
lentils and split peas (about 3 good handfuls of both – soak these in water overnight or for at least a few hours then rinse before using)
Salt and pepper to taste
- Chop the onions into chunks. Finely chop or grate the ginger root and garlic.
- Heat the coconut oil in a large pan, add the onion, ginger and garlic and cook for a few minutes until the onion softens.
- Add the spices and curry paste, cook for five minutes to release the aromas. Stir in the chillies.
- Add the cauliflower and stir until coated with spices and onions.
- Add the parsnip, carrot and peppers.
- Stir in the lentils and split peas until well mixed in.
- Pour in the vegetable stock and a can of coconut milk. Cover and simmer for about 40 minutes until the veg are cooked and the lentils and split peas have broken up.
- Add salt and pepper to taste and an extra can of coconut milk if you think it’s too thick.
- Add the spinach, stir into the curry and leave to wilt.
- Simmer for another 10 minutes or so.
- To serve, finely chop the coriander and scatter on top.