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FAMOUS CURRY (MY STYLE)

Posted 20-07-2016

This is a dish I have cooked in various different versions and has been loved by everyone that has come across it.

Sounds a bit big headed I know, BUT it’s a favourite in our house too. It’s perfect when you have sad vegetables in the fridge that you haven't had time to cook but also don't want throw away.
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Ingredients

Curry Paste
 
2-inch (4 cm) fresh turmeric 
 
2 shallots
 
2-inch (4 cm) ginger
 
2-3 garlic cloves
 
1 chilli 
 
Base
 
1 onion
 
1 tomato
 
1 celery
 
1 carrot
 
Mustard seeds
 
Veggies
 
1 aubergine
 
1/4 pumpkin
 
1 sweet potato
 
Olive oil
 
Salt & pepper
 
Sauce
 
2-3 cups (360 grams) coconut milk
 
Pinch of Salt & Pepper
 
Top up with a good curry powder

Method

Start with your curry paste. Amounts depend on the size of your batch, and are not that important so I only going to give you the necessary ingredients.
 
In a blender mix all the curry paste ingredients together until you get a paste. If you have trouble add some liquid or oil. This is again something you can keep in the fridge for quite some time and use.
 
In a hot pan, with olive oil or coconut oil, add base with mustard seeds and some of your curry paste. Let everything heat through and start adding your veggies. Nice big bite size pieces.
 
Cook all until softened, turn heat down to medium and add coconut milk and some salt and pepper to taste.
 
Leave it cook together on a low heat for about 15-20 minutes. If you are lacking flavour add a good quality curry paste. The texture of the veggies need to be creamy and soft, and sauce needs to be velvety and incorporated with all of the ingredients!
 
Serve with rice or any other grain. The fried rice goes really well along with the fruit salsa that you can find recipes for in the blog!
 
Enjoy this dish it tastes even better the next day!
 
Lots of Love

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