Curry in a hurry

Ingredients

  • 2 Tbsp oil (I used rice bran)

  • 1 Tbsp chilli

  • 2 Tbsp lemongrass paste

  • 3 tsp fresh grated ginger

  • 1 brown onion, finely chopped

  • 1 decent handful of fresh coriander including stalks, or 3 tsp of ground coriander

  • 1 Tbsp turmeric

  • 3 tsp cumin

  • 2 tsp cardamom

  • 2 tsp nutmeg

  • 1/2 tsp pepper

  • 1/4 tsp ground cloves

  • 1/2 400ml can coconut cream (you’ll use the rest of the can later)

    Curry in a hurry additional ingredients

  • 500g-800g of beef, chicken or pork, cut into chunky pieces

  • 1 410g can tomato puree

  • 1-2 C starchy vegetables - kumara, carrots or pumpkin

  • 1-2 C of green vegetables - broccoli, beans, peas, spinach

  • 1/2 400ml can coconut cream

Directions

Combine all of the curry paste ingredients in a bullet or food processor. Process until smooth. Cook the curry paste in a frying pan on medium heat for 3-4 minutes. Add the meat, starchy vegetables, 1 can of tomato puree and the remaining half can of coconut cream. Bring to the boil, simmer and cook covered for around 30 mins or until everything is cooked through. Add the green vegetables and cook covered for around 8-10mins or until vegetables are cooked.

Recipe tips!

  • Store your herb paste tubes (like lemongrass and chilli) in the freezer, in a snap lock bag. Snip off the top end when you want to use them. They can be found close to the bagged salads at your supermarket.

  • Buy fresh ginger, peel and place in a snap lock bag in your freezer. It will be easier to grate frozen and keeps fresh.

  • You can sear the meat (fry until browned but not cooked through) before you cook the curry paste if you have time. Remove the meat once seared, cook the curry paste then add the meat back to the pan as per the instructions.

  • To make this in the crockpot add the curry paste (uncooked), meat, vegetables and tomato puree to a large crockpot. Leave out the additional half can of coconut cream. Cook on low for 6-8 hours

This aromatic curry paste can be made ahead and stored in the fridge for up to a week or freeze it in ice cube trays and it will keep for 3 months. Once you’ve made the curry paste you’re 3 simple steps away from a crowd pleasing dinner for family or friends. The ingredients are all normal and from your supermarket so don’t freak out at the list.  When you’re house smells like the best Curry House on Brick Lane in London you’ll thank me! 

Yum! Sarah X

DinnerSarah Martelli