South Indian Coconut Curry
We love the South Indian spice mixture in this dish along with the coconut and tomato base – makes it a really creamy, flavoursome curry.This curry pairs well with brown rice and our spicy chutney. You can store this in the fridge for 4 days so you can make extra for quick lunches or suppers.
Servings: 5 people
- 1 tbsp mustard seeds
- 4 cloves
- 1 tsp fenugreek seeds
- 1 star anise
- 1 tbsp cumin seeds
- 1 stick cinnamon
- 2 tbsp olive oil
- 1 large brown onion sliced
- 6 cloves garlic chopped
- 1 thumbsize piece ginger chopped
- 3 birdeye green chillies
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp chilli powder
- 1 tsp ground black pepper
- 1 red pepper sliced
- 6 medium potatoes peeled and cut into large chunks (I cut in half / quarter for the larger ones)
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 stock cube mixed with 100ml boiling water
- 1 tbsp tomato paste
- 1 head cauliflower broken into pieces
- 1 pack vegan chicken-style pieces (optional)
- 1 cup frozen peas
- fresh coriander to garnish
- Fry the mustard seeds, cloves, star anise, cumin seeds and cinnamon in the oil until seeds start to pop.
- add the onion and turn the heat down slightly, fry for around 5 minutes stirring regularly.
- add the garlic, ginger, chillies and all the ground spices and fry for a further minute.
- add the red pepper and potatoes and fry for another 2 minutes.
- pour in the tomatoes, stock, coconut milk and tomato paste.
- simmer for 30 minutes stirring occasionally.
- add the cauliflower to the pan and the vegan chicken pieces (if using) and cook for a further 15 minutes.
- check the potatoes are cooked by stabbing them with a fork… you don't want them too soft or too hard.
- add the frozen peas and cook for 2 more minutes.
- add salt if required.
- serve and garnish with fresh coriander – be careful to remove the large spices before eating.