Keralan Coconut Curry
A rich coconut curry sauce which can then have a range of veg added to bulk out the dish such as chickpeas, peppers and courgettes. Once you have this creamy curry recipe up your sleeve it’ll work with anything! Courtesy of Lucy Parker.
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 150g Tilda Pure Basmati Rice
- 1 white onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 thumb sized piece of fresh ginger, finely chopped
- 2 green chillies, finely chopped
- 2 birdseye chillies
- 3 bay leaves
- 1 400g tin coconut milk
- 100g plant-based milk
- A squeeze of half a lemon
Spices
- 1/2 tsp turmeric
- 1 tsp mustard seeds
- 1/2 tsp chilli flakes
- 1/2 tsp sea salt
How to make Keralan Coconut Curry
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Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
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Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
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Mix the plant-based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
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Meanwhile in a pot add 150g Tilda Pure Original Basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
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Taste test the curry adding a little more salt & pepper if needed then serve up!
