Well hello folks, and welcome to the latest edition of Single Mum Cooks. This one is that good old classic, Coconut Vegetable Curry, also known as something I just knocked up with whatever ingredients were lying around in the kitchen and needed to be used up.
It is a well known fact that I am a huge fan of Indian food. I love the spices, I love the condiments (if you were to cut me, which I hope you wouldn’t as that would be weird, I would probably bleed Patak’s Lime Pickle), I love the rice and most of all I love the sheer range of vegetarian dishes, which I haven’t found bettered in any other cuisine.
So hit me up, ingredients languishing in the fridge, and let’s curry you all up in a very loosely Indian inspired style. No measurements, as that’s how we roll in this house, just mixing and mashing and throwing out the rule book. We’re rebels.
- Rice-I would normally use basmati, but if you look closely at the picture, you will sadly see cheap American long grain, courtesy of my mother being let loose in Tesco. I’m sure you have your own preferred rice you are more than capable of picking out in a lineup (probably basmati) so I will say no more on the subject of rices. You are of course free to take or leave my humble recommendation.
- Garlic-one clove per person is my mantra. I find it essential in everything basically.
- Assorted vegetables-I used broccoli, cauliflower and carrots that my mother had purchased in one of those overpriced bags where they are all already cut up and you pay double for the privilege of not using a knife, plus a lone potato that was hanging around the kitchen feeling sorry for itself.
- Tomatoes (fresh ones-I usually use one or two per person, to give you an idea of measurements, depending on size of tomato).
- Spices-Cumin seeds (one of the best things about Indian food, if you ask me), ground cumin, turmeric, coriander, garam masala and chilli powder.
- Sunflower oil for frying
- Tinned coconut milk-one or two spoonfuls per person, depending on thickness of the milk. For some reason, some cans seem to be watery tins of nothing, whereas others are creamy canisters of nectar from the gods.
- Peel and chop vegetables-I usually go for the smaller the better, for the sake of rapidity-and boil (except garlic) for 5 or 10 minutes until softened but not boiled to death. I always find curried veg that is not pre-boiled or steamed takes a ridiculous amount of time. Apologies to the purists.
- Put your rice on the hob to boil, in water obviously (not wishing to patronise, but still getting used to this whole recipe thing and not sure how much detail is expected).
- Heat the oil in a frying pan, and when hot, add the cumin seeds. Fry until they start getting a bit excited and hopping about (the cumin seeds, not you. Few people find frying that exciting).
- Add the garlic, then the pre-boiled vegetables. Fry for a minute or so and then add the rest of the spices and the tomatoes. Fry together, stirring, until the tomatoes start to break up.
- Lower the heat and add the coconut milk. Stir in immediately and keep stirring until heated through, making sure it doesn’t boil or start to curdle.
- Put on plate with the rice. Don’t forget to add your Patak’s Lime Pickle, or it’s basically not a real curry. Also nice garnished with fresh coriander, but I’ll leave that to personal taste. Lime pickle obviously a must though.
So there we have it, all ye people of the Internet. Coconut Vegetable Curry. Don’t all rush to Tesco at once. We wouldn’t want there to be a run on bags of pre-chopped vegetables now, would we?