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This curry leaves one of those satisfying warm feelings in your stomach 💕

This recipe can take a few hours to execute so I normally just make it on my day off or on a rainy afternoon!

I like my curry HOT, so you should probably adjust it to your liking unless you like it spicy too 😆

There is a fair bit to get through so let’s break it down into bits.

THE CURRY

Ingredients:

1 Brown onion
3 medium Garlic cloves minced, and divided into two lots
2 inches of Ginger minced and dived into two lots
1 Cinnamon stick broken in half
8 cloves
1 tsp Turmeric powder
2 tbs Curry powder
1 cup Water
1 can unsweetened Coconut milk
3 sprigs of Curry leaves, 1 for curry, one for finishing, one for garnish
1 tbs Coconut oil
Pink Salt
2 tsp black Mustard Seeds
1 green hot Chili sliced in half

Method:

Sauté the onion, half the garlic, half the ginger, cloves and cinnamon, curry leaves, and chili in a pan until soft. Add the turmeric and the curry powder and cook for 1 minute. Add the water, and half the coconut milk (add vegetables if desired, I did spinach and did cauliflower once before). Cook for 20 (or more) minutes on low heat then add rest of coconut milk.

TO FINISH-

Take curry off the heat. In a separate fry pan sauté the rest of the ginger, garlic, mustard seeds and more Chilli (if needed) for 5 minutes.  Stir through the curry and salt to taste.

Tips:

Leave the curry off the heat until everything else is cooked to deepen flavours and then reheat. Take out inedible spices + leaves of course!

CAULIFLOWER RICE-

Ingredients:

1 Cauliflower
1 tsp Coconut oil
1/3 cup desiccated Coconut
Pink Himalayan Method:

Method:

Blitz the whole cauliflower. I like mine chunky, so I used my hand blender from Kmart. Place in a fry pan with coconut oil and cook for a few minutes until soft. Add desiccated coconut to finish, add salt to taste.

BEETROOT SIDE SALAD-

Finely grate 2 whole beetroots, 3 carrots. Finely chop coriander and spinach, add 1 can organic lentils and mix through. Salt and pepper!

PUMPKIN WEDGES-

Cut 1/4 pumpkin into 6 wedges. Rub with coconut oil both sides, sprinkle with salt and then drizzle with honey or rice malt syrup. Cook at 180 for 45 mins or til soft.

TO SERVE-

I like to use coconut yogurt to bring the heat down. Then sprinkle with Pomegranate seeds.

Heat raw cashews in a pan to lightly toast them. Sprinkle on top.

Flash fry rest of curry leaves until crispy. They should crunch in your mouth! Sprinkle on top.

And there you have it! It is quite spicy so another 1/2 can of coconut milk might be desired but that’s why I serve it with the fresh beetroot salad 😄

Happy cooking lovelys,

Steph x

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