Having been away the last three weeks, in between moving countries, the one thing I missed most (apart from the dog and my love of course…) is my own cooking. We moved to Ireland on the weekend and so far the weather has been wonderful… until today where the wind and rain have taken center stage. So a heart warming bowl of homemade curry was just what was needed. However, with a lack of any curry power in the house I had to improvise with whatever was on hand, and it came out like a sweet and perfect curry with all the right flavour tones.
Now don’t worry if you haven’t got everything below, just modify where needed for what veggies you’ve got, play about with the spices and add more or less if you prefer one (garam masala and paprika would have went perfect, I just didn’t have any). If you don’t have the spices or herbs in seed form like I’ve used, swap it for the powder form (just use a bit less, starting with half the amount and working your way up). There are no hard rules when it comes to curries – just use what you have, your intuition and your wonderful nose and taste buds to guide you to your perfect flavour combo. Butttttt….. if you have what I’ve got below – then be prepared for an amazing feast!!!
Also, if you’d rather it and you’ve got curry powder, swap out most of the herbs and spices (apart from any you love extra of) and use 3-5 Tbsp of curry powder (depending of the brand and the quality) – but make sure to add the Buko Coconut jam to get that sweet (almost korma like) taste to it.
This really could not be simpler or healthier and require less effort (other than chopping and chucking it in).
The following serves 6, however if you add more veggies, and depending what you serve it with this could go much further.
Ingredients (it may look lengthy – but bare with me it is brilliant and gets the flavours just right – or swap most of them out for curry powder):
5-6 cloves of Garlic roughly chopped
3 Onions diced
2 Tbsp of Sesame Oil (cold pressed and organic if possible)
2 Tbsp Cumin Seeds
2 Tbsp Coriander Seeds
1 x 400ml can of Coconut Milk (or cream if you want it creamier – try to use a brand that is organic or has no ingredients other than water and coconut – Biona is the brand I’ve used)
1 Tbsp Cayenne Pepper
1 Tbsp Turmeric Powder
2 Tbsp Mixed Herbs
1.5 tsps of Cinnamon Powder
1 Tbsp Apple Cider Vinegar (or freshly squeezed lemon juice)
4-6 Tbsp Coconut Jam (I used Buko with sea salt for this dish – if you cant get this, swap it for coconut sugar – more for sweeter obviously)
1 x 390g carton/can of diced organic tomatoes (refilled with water)
1 tsp of Sea Salt
4 carrots diced
200g (3 cups) of Mushrooms roughly chopped
4 medium Potatoes (or 3 Sweet Potatoes) diced
1 medium sized piece of Broccoli (stalk and all) chopped
2 x cans of Chickpeas (380g each and drained, or 2.5 cups of precooked beans – again opt for organic to avoid additives) or any bean you like
- In large frypan (or wok or big saucepan) heat the sesame oil and add the garlic and onion over a medium-high heat for 3 minutes until soft (you can add a little water here if it gets stuck).
- Then add the cumin seeds and coriander seeds and fry off for 3 minutes to help the flavours release.
- Add the coconut milk, can of tomatoes (refill with water and add also), cayenne pepper, mixed herbs, turmeric, apple cider vinegar, coconut jam, cinnamon, and sea salt and stir to combine. Allow the flavours to combine over the heat for a couple minutes (tasting along the way to see if you want anything else) before adding all the remaining ingredients.
- Turn the heat down to low, pop a lid on and allow the curry to cook for around 40 minutes, till the veggies are soft. Turn the heat off, keep the lid on and allow the curry to sit for another 30 minutes to absorb all the flavours.
- Serve on top of spinach, quinoa, brown rice, cauliflower rice, or anything you would like!
Let me know how you get on with this. It sure is perfect on a cold day.
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With so much love to you, you amazing human!