We’re celebrating this week with a fragrant bowl of yumminess, here’s our National Curry Week recipe! Our Eggplant and Vegetable Korma curry is a warming soothing bowl of goodness that the whole family can enjoy together. With curry firmly the Uk’s favourite dish we know we’ve got a winner here! Why not serve up some of our Coconut macaroons for pud? We like to think that the refreshing, zingy taste of passionfruit would be delicious after this meal.
* Don’t forget to tag us if you make this and we’ll send you a little pressie in the post!
National Curry week Paste recipe
1 onion (peeled and roughly chopped)
4 cloves peeled garlic
1 large knob ginger
1 green or red chilli (seeds removed and roughly chopped)
1 large handful fresh coriander, incl the roots
3 kefir lime leaves, roughly chopped and stems removed
Grated zest of 1 lime
1 heaped tsp anchovy
1 heaped tsp cumin seeds (or powder)
1/2 tsp coriander seeds ground
1 lemongrass stalk roughly chopped
1/2 tsp ground turmeric
Cracked black pepper
4-6 tsp coconut, avocado or macadamia oil
Place all ingredients in a processor and blitz until you get a paste. Adding in more oil if needed, it wants to be a paste consistency. Store in a glass jar in fridge until needed. Lasts for up to 10 days in fridge. I often cover it with a little oil drizzled on top.
Eggplant and Vegetable Korma
4 tbsp of Asian Curry Base (above)
1 tin of Coconut Milk or Cream (400ml)
1/2 tsp coconut sugar (opt.)
1 large aubergine or 2 small ones.
Cut into cubes of half thin rounds 300 gm chicken cut into strips or 1/2 cup cashew nuts 6 cherry tomatoes quartered 1 red pepper, seeds removed and cut into 1-2cm cubes 100gm cashew nuts, dry roasted and chopped (can use a mortar and pestle to crush them) 225gm green beans Cracked pepper and pink salt to taste
Sauté the curry base for 10-15 mins on low in a little coconut oil (stirring every now and then). Add in the coconut milk, sugar if using. Add in the aubergine and cook on low heat for 6-8 mins until softening. Add in chicken if using and simmer 7-8 minutes (if not using, then just continue to cook the aubergine sand add in the extra cashews at the end). Finally add the peppers, tomatoes and beans and half the crushed cashew nuts and simmer for 5 mins until beans are just cooked but firm to bite. At this point if not using chicken, add in the 1/2 cup cashews and mix well. Season. Serve on its own with fresh spinach if desired or with quinoa. Sprinkle with remaining crushed cashews. And ENJOY!
– I often use frozen beans if fresh not available. – If your mix becomes too dry you could add in extra coconut milk or fresh stock (not cubes). This will vary depending on whether using gas, induction or flat surface stove top.
– In the curry base I have left out the onion before due to dietary requirements and it still tastes delicious!
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