Coconut Vegetable Curry

BE WHO YOU ARE AND SAY WHAT YOU FEEL, BECAUSE THOSE WHO MIND DON’T MATTER AND THOSE WHO MATTER DON’T MIND. Dr Seuss


Life is too short to play games. Stay true to who you are, and you will attract like minded people. This curry has no ethnic origin, not rooted in any cuisine. Rather an assemblage of some of my favourite ingredients in one beautiful symphony of flavours.

Ingredients:


1 tsp Coriander Seeds

1 tsp Cumin Seeds

4 Black Peppercorns

½ tsp Turmeric, ground

1 tsp Hot Chilli Powder

2 tsp Garam Masala

2 tbsp Coconut Oil

1 Large Onion, finely sliced

2 Carrots, cut into chunks

3 Cloves Garlic, minced

1 tbsp Ginger, minced

1 Head Broccoli, stem finely sliced, florets separate

Two Handfuls Kale, ribs removed

2 Thai Green Chillies, finely sliced

Large handful Okra, sliced/ Sugar Peas

400ml Coconut Milk

200ml Coconut Cream

1 tbsp Soy Sauce

1 tbsp Lime Juice

Salt to taste


50g Cashews, toasted and chopped

Thai Basil, Lime wedges & steamed rice to serve

Method:


1. Begin with the spices. Add the Coriander and Cumin seeds to a dry pan and heat until fragrant. Pop into a spice grinder with the peppercorns and grind until fine. Mix with the turmeric, chilli Powder and garam masala.

2. Heat the coconut oil in a large pan. Add the onion, carrot & broccoli stems, and sauté for 5 minutes or until beginning to crisp. Reduce the heat to medium, add the ginger, garlic and chillies and cook 1 minute more.

3. Add the remaining vegetables, plus the spice mixture and cook with the lid on for 10 minutes. the residual steam should provide enough moisture, if not, add a small splash of water. You want the vegetables vibrant, and al dente so keep an eye that they do not overcook.

1. Reduce the heat to medium low and add the coconut milk and cream, stir and heat through, take care not to allow the sauce to boil as it will split. Once hot, taste and add the lime, soy, and salt to your liking.

2. Cook 2 minutes more for the flavours to develop then serve piled high with steamed rice, garnished with Thai basil, cashews, and lime wedges for squeezing. Perfect bowl food.