I was reading through the book ‘Independence Days’ by Sharon Astyk and saw this recipe (page 110 for those interested). It looked like, and turned out to be, the great coconut milk based curry recipe which I had been looking for. I have made some changes to suit our tastes but this recipe is similar to hers. I have made it a few times and we both really like it. The amount below makes two meals each for Linda and I so one night in the week becomes a ‘reheat’ rather than a ‘cook from scratch’ night, giving the cook (me) a rest.
Fluids
400ml coconut milk (organic preferably)
½ cup water
Veg
3 Medium potatoes
2 carrots
1 small sweet potato
(You could toss in, or substitute other root veg that you have and include some pumpkin and/or choko if desired)
2 finely sliced onions
2 tbsp minced garlic
400g diced tomatoes (bottled, canned or fresh)
Spices
1 tsp Whole fennel seeds
5 tsp ground coriander
2 tsp ground cumin
3 tsp turmeric
1 tsp ground black pepper
10 curry leaves
1 tsp salt
Legumes
1 cup peas
1 cup chickpeas
Method
I a large a saucepan, place the water, coconut milk, fennel seed and potato, sweet potao and carrot as above (I like using the potato as a base then adding some of the other types we have available) and simmer on medium until the veg is cooked and the liquid thickened a bit. If using fresh peas, add them with the other veg, if frozen, reserve until later.
2. In a saucepan, saute the onion until slightly browned, then add the garlic and cook until browned. Add the spices and cook for 30 seconds. Add In the diced tomatoes and cook on medium until they are thickened and soft, 5 to 8 inutes.
3. Once the veg are cooked, add the tomato mixture, frozen peas (if using) and chickpeas and then simmer for 15 minutes. Serve with rice, naan or both!
