MR R loves this lightly spiced curry in a coconut gravy. Quick and easy.
YOU WILL NEED:
200g potatoes peeled and cut into quarters 2 tablespoons olive oil or oil 2 cloves garlic crushed 1/2 teaspoon of fresh grated ginger 1 large onion chopped 100 g leeks sliced
3 teaspoons curry powder 1 teaspoon salt 1 teaspoon garam masala 200g mushrooms wipe clean and cut into quarters 4 tablespoons desiccated coconut 2 cups milk 1 teaspoon corn flour mixed to a paste with a little water
2 teaspoons lemon juice fresh coriander to garnish
GET COOKING:
1. While you are boiling a kettle peel and cut potatoes, use the boiling water to cook potatoes for about 4 - 5 minutes.
2. Potatoes are cooking, heat oil add garlic, ginger and onion fry for 2-3 minutes then add leeks fry for another minute.
3. Add your spices and coat the onion and leek well.
4. Potatoes should now be cooked enough, drain and throw into the pan as well. Make sure they all get coated in that spice mixture.
5. Now add your mushrooms.
6. Mix the coconut with the milk and pour over the veg and spice mixture cover and cook on a low heat for about 8 - 10 minutes or until the potatoes are cooked.
7. Just before serving add the corn flour and lemon juice and stir in. Take care not to let it stick to the pan now.
8. Serve on a bed of rice and sprinkle with the fresh coriander.
If you have time make it the day before, up until step 7. Cool and keep in a sealed container in the fridge. Next day all that wonderful coconut milk has soaked into the veg. Reheat and when ready go from step 7.
Sometimes if I want a bit of spice, I add 1/2 - 1 teaspoon of green curry paste with the rest of the spices.
Happy Cooking!
YOU WILL NEED:
200g potatoes peeled and cut into quarters 2 tablespoons olive oil or oil 2 cloves garlic crushed 1/2 teaspoon of fresh grated ginger 1 large onion chopped 100 g leeks sliced
3 teaspoons curry powder 1 teaspoon salt 1 teaspoon garam masala 200g mushrooms wipe clean and cut into quarters 4 tablespoons desiccated coconut 2 cups milk 1 teaspoon corn flour mixed to a paste with a little water
2 teaspoons lemon juice fresh coriander to garnish
GET COOKING:
1. While you are boiling a kettle peel and cut potatoes, use the boiling water to cook potatoes for about 4 - 5 minutes.
2. Potatoes are cooking, heat oil add garlic, ginger and onion fry for 2-3 minutes then add leeks fry for another minute.
3. Add your spices and coat the onion and leek well.
4. Potatoes should now be cooked enough, drain and throw into the pan as well. Make sure they all get coated in that spice mixture.
5. Now add your mushrooms.
6. Mix the coconut with the milk and pour over the veg and spice mixture cover and cook on a low heat for about 8 - 10 minutes or until the potatoes are cooked.
7. Just before serving add the corn flour and lemon juice and stir in. Take care not to let it stick to the pan now.
8. Serve on a bed of rice and sprinkle with the fresh coriander.
If you have time make it the day before, up until step 7. Cool and keep in a sealed container in the fridge. Next day all that wonderful coconut milk has soaked into the veg. Reheat and when ready go from step 7.
Sometimes if I want a bit of spice, I add 1/2 - 1 teaspoon of green curry paste with the rest of the spices.
Happy Cooking!
Looks good Jo - I love a good curry!
ReplyDeleteThanks Clare let me know what you think when you try it.
ReplyDelete