Tamarind and Coconut Veggie Curry
... creamy, tropical and with coconut brown rice
I just love curry so much! It is my favourite type of recipe to make when I'm under the weather or stressed because I find the method so calming and the smells and vibrant colours so uplifting. I might play some mellow tunes in the background, light a candle and just get lost in the process.
This curry uses a lot of my favourite ingredients along with a teaspoon of tamarind which adds a sourness and a little sweetness and this balances beautifully with the coconut. I planned on making this recipe with roasted sweet potato but while I experimented with the flavours in the sauce I burnt the sweet potato chunks and had to use a courgette. I think this was a lucky mistake though as the courgette works really well and maybe even better than with sweet potato!
Top tip: Don't throw away your ginger peel, use it to make a ginger and lemon tea, add mint leaves too or even freeze the peel for another time. Just chuck them in a mug and pour boiling water over, it's lovely!
I hope you enjoy this recipe!
Alice x
Ingredients
VGN, DF, Makes enough for 3-4
Tamarind & Coconut Curry:
- 1 courgette, half-moon chunks (or 2 sweet potatoes if you prefer, cut into chunks)
- 1 onion, fine half-moons
- 10 dried curry leaves (not essential, but you can find these in an international or Indian food shop)
- 1 cinnamon stick / 1 tsp ground cinnamon (I actually use a cinnamon extract I bought in India where 1 drop = 1 stick and it's amazing)
- 1 green finger chilli, finely chopped
- 2 cloves garlic, finely chopped
- 1-inch ginger, finely chopped
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 x 400g tin of coconut milk
- 1 x 400g tin of butterbeans
- 2 BIG handfuls of spinach
Coconut brown rice:
- 1 mug full of brown rice (1 1/2 cups)
- 1 x 400g tin of coconut milk + splash of water
- 2 tbsp desiccated coconut
- pinch of salt
Method
In a medium-large pan add the brown rice, coconut milk, desiccated coconut, splash of water and salt; bring this to a boil then lower the heat and leave to simmer for 40-50 mins. (I place mine in a pan with a lid and pop it in the bottom oven of the Aga and can forget about it until the curry is ready usually.)
Chuck the courgette or sweet potato chunks in a roasting tray with a drizzle of olive oil and roast for 20-30 mins.
Melt a tbsp of coconut oil in a large heavy bottom pan on medium, then add the onion, curry leaves and cinnamon stick (if using ground cinnamon then add this later on with the other spices), cook for 5-10 mins until golden. Now add the ginger, garlic and chilli, stirring for a few minutes before adding the rest of the dried spices and the salt and sugar. Stir well then add the tamarind paste followed by the coconut milk then leave to simmer for 15 mins.
Take the roasted veg out of the oven and add this, the butterbeans and the spinach to the curry sauce, pop a lid on and simmer to wilt the spinach and heat everything through really well.
Serve with the rice and enjoy! x