A mild, rich and fragrant south-east Asian inspired curry which makes use of great homegrown summer produce, herbs and spices as well as Indigo Herb’s Organic Coconut Milk Powder for a dish packed full of flavour!
Ingredients
Curry paste ingredients
- 3 tsp cumin seeds
- 2-3cm cinnamon bark or cassia (optional)
- 3 tsp coriander seeds
- Thumb size piece of fresh ginger roughly chopped
- 4 shallots or 1 large onion roughly chopped
- 2 tsp coriander root
- 1 lemongrass stalk chopped
- 4 tsp ground nut oil or vegetable oil
For the curry
- 1 Onion roughly sliced
- 1 Yellow & 1 Green Courgette chopped into chunks
- 1/2 Squash or Marrow chopped into chunks
- 1 Handfull of Green Beans chopped into chunks
- Fresh Coriander
Method
- Start by making the curry paste. Gently roast the coriander seeds, cumin seeds and cinnamon barks in a dry frying pan for a few minutes (2-3 max) and allow to cool.
- Combine the roasted spices with the rest of the curry paste ingredients, except for the turmeric, in a food blender and blend into a smooth paste.
- Add the turmeric powder to the blended paste and mix thoroughly.
- In a large pan on a medium heat, heat up some olive oil and then add the curry paste and fry for up to 5 minutes, stirring to avoid it sticking to the pan.
- Add in all the vegetables and coat them in the curry paste, fry for 5-6 mins until the onion has begins to soften.
- In the jug of vegetable stock spoon in Coconut Milk Powder until you reach the desired consistency, add more if you would like a thicker sauce.
- Add the liquid gradually to the vegetables until it reaches the right consistency (it will thicken as it cooks) and stir through.
- Bring the pan to the boil and then reduct to a low simmer and leave until the vegetables are cooked.
- Serve over rice and top with fresh coriander.
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