September 18, 2021 / Lyn Jones / 0 Comments
Serves 4 to 6
1 Tab olive oil
1 large yellow onion, chopped – about 1.5 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed, seeded, minced
1 red jalapeño or serrano pepper, stemmed, seeded, minced
2 Tab grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1.5 Tab curry powder
1 x 750g good chopped tomatoes
1 1/2 cups coconut milk
1 1/2 Tab granulated sugar
500g frozen large shrimp – defrosted, peeled & deveined
1/2 cup coriander leaves, coarsely chopped
1 lime, cut in wedges and cooked Basmati rice – to serve
1. Heat oil in deep skillet or soup pot. Add onion, sauté until soft but not brown – about 3 minutes.
2. Add garlic, jalapeños & ginger. Sauté until fragrant – 1 minute.
3. Add zucchini & curry powder – sauté 1 minute.
4. Stir in tomatoes, coconut milk & sugar. Simmer 10 minutes.
5. Add shrimp, cook until they turn pink and are just cooked through.
6. Add cilantro. Taste for seasoning.
7. Serve immediately in bowls with basmati rice & lime wedges for squeezing over the curry.
June 21, 2021 / Lyn Jones / 0 Comments
Ingredients
- 1 whole cauliflower
- 3 garlic cloves
- 10g piece of fresh ginger, peeled
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp curry powder
- 1 whole lemon
- 2 red onions
- 30g cashew nuts
- 30g Blanched almonds
- 400ml coconut milk
- 400g tinned tomatoes, chopped
- 400g chickpeas
- 100g baby spinach leaves
- 1 fresh red chilli (approx. 15g)
- 35ml vegetable oil
- salt and black pepper to taste
- basmati rice (or microwave rice pouches), to serve
- In a wok (or heavy-based saucepan), sauté the onions in the oil for 4 minutes on a low heat.
- Meanwhile peel the onions, cut into halves and thinly slice. Peel and mince the garlic. Grate or finely chop the ginger. Finely chop the chilli along with the seeds.
- Add the nuts to wok and cook for a further minute.
- Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for 1 minute, stirring as you cook.
- Add the coconut milk and the chopped tomatoes to wok, stir in. Grate and juice the lemon. Add the grated lemon rind and juice to the curry sauce.
- Bring the sauce to the boil, season with some salt and plenty of black pepper.
- Cut the cauliflower into eighths and add to the sauce.
- Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened.
- Add the spinach leaves, stir through and cook another 5 minutes.
- Garnish with lime wedges, chopped fresh chilli and coriander leaves. Serve alongside cooked basmati rice.