Packed full of flavour, as well as fibre, vitamins and minerals, you can’t beat a creamy coconut curry. You could buy a curry paste off the shelf, but it’s really quick and simple to make your own. This way, not only do you know exactly what is in your curry, but you can also make it as spicy (or mild) as you like.
Tip: A vegetable version of this curry is a great dish to make if you are looking for a meat-free meal; with all of the different flavours, you won’t even notice that there is no meat in there. Instead, add a tin of chickpeas or some tofu as an alternative source of protein.
Serves 4
Ingredients
Curry Paste
2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, crushed
1-2 chillies, chopped (leave the seeds in if you like your curry hotter)
1 onion, diced
Water
Curry
4tbsp oil
1 tin coconut milk
400g diced meat or fish, or 1 tin chickpeas
2 cups (if using meat or fish) or 4 cups (if using chickpeas) of the mixed veg of your choice
Diced (2cm cubes) potato, cauliflower, sweet potato, butternut squash, courgette, pineapple, sweetcorn, carrot, aubergine
Spinach, green beans, sugar snap peas, peas, pepper
Optional: 2 handfuls cashew nuts
Coriander leaves
Method
Put all of your curry paste ingredients into an electric chopper or small blender and blend until smooth, adding a little water if necessary. It doesn’t matter if your paste isn’t fully smooth, it will just add extra texture to your curry.
If you are using meat or fish in your curry, heat 2 tbsp of oil in a wok over a medium heat and cook until browned. Remove from the wok and set aside.
Add 2 tbsp oil to the wok and heat over a medium heat. Add the curry paste to the wok and heat until it has started to brown, stirring regularly.
Add your diced vegetables (1) and meat, fish or chickpeas to the pan and stir until everything is coated in the curry paste.
Stir in coconut milk, making sure that the curry doesn’t stick to the base of the pan.
Simmer, stirring regularly, until the meat is cooked through and vegetables have softened. Add a splash of water as needed.
Stir in your remaining veg (2) and cook until softened
Add cashew nuts and stir through
Remove from the heat and garnish with chopper coriander leaves
Serve with boiled rice.
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