No Recipe Coconut Curry

No Recipe Coconut Curry

By
From
Green Kitchen At Home
Serves
6
Photographer
David Frenkiel

This weeknight curry runs on repeat like an old record in our home. It is a simple and comforting recipe that everyone in our family loves. Most importantly, it’s a recipe that we always have the ingredients for. And if we don’t have everything, we just replace it with something else. Which is why we call it ‘no-recipe’: it rarely turns out the same way twice. There are plenty of ways to tweak it. We sometimes add mustard seeds, galangal or fresh lemongrass with the other spices if we have them to hand. Replace any of the vegetables with whatever is in season – pumpkin, courgette, tomatoes or aubergine will all fit right in.

Ingredients

Quantity Ingredient
2 tablespoons virgin coconut oil or ghee
1 onion, peeled
3 cloves of garlic, peeled
1 teaspoon fresh red chilli, seeded
or 1/2 teaspoon chilli flakes
2 tablespoons peeled and grated fresh ginger
1 tablespoon ground turmeric
3 dried curry leaves, torn
1 teaspoon ground coriander
1 teaspoon ground cumin
1 sweet potato, peeled
1 small broccoli, head and stalk
200g organic firm tofu, drained
2 x 400g tins coconut milk
sea salt
freshly ground black pepper
100g spinach
1 lime, juiced

To Serve

Quantity Ingredient
500g Quick quinoa, or cooked basmati rice
cashew nuts, toasted
nigella seeds
1 large handful roughly chopped fresh coriander leaves
sea salt
freshly ground black pepper

Method

  1. Heat the oil or ghee in a large saucepan on a medium heat. Finely chop the onion, garlic and chilli and add them to the pan along with the ginger, turmeric, curry leaves, coriander and cumin. Sauté for 5 minutes until the onion begins to soften.
  2. Meanwhile, cut the sweet potato into small cubes, cut the broccoli into florets, and trim and roughly chop the stalks. Add the vegetables to the pan and sauté for 10 minutes or until the onion has softened.
  3. Cut the tofu into small cubes and add to the pan along with the coconut milk and season to taste. Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally. Add more water if it seems dry.
  4. Remove from the heat and stir through the spinach and lime juice. Serve over quinoa or rice and top with cashew nuts, nigella seeds, coriander and seasoning.

Tip

  • For a nut-free alternative, replace the cashew nuts with pumpkin seeds or sunflower seeds.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again