Thai Green Curry Recipe

Thai Green Curry

Ingredients:

200g Butternut Squash, peeled and chopped into 2cm cubes
1 Onion, peeled and diced
Handful of Mangetout
Four baby sweet corn, halved
200g tin of chickpeas, drained
400g tin of Coconut Milk

Curry Paste:

2 Stalks of Lemongrass, remove the outer skin
1 Green Chili, deseeded
2 Shallots, peeled
1 inch of Fresh Root Ginger
3 Cloves of Garlic
Juice of 1 Lime and Zest
Salt and pepper to season
Half a tablespoon of oil
2 Tablespoons of Water

Thai Green Curry2

Method:

Add all the curry paste ingredients and blend in a food processor until it becomes a smooth paste, then set aside.

Heat a dash of oil in large, shallow casserole dish, then add the onion and cook until it starts to caramelize. Add curry paste stir thoroughly, then bring to a simmer.

Add the butternut squash, mix through and then add the coconut milk, mix well and bring to a simmer. Cover the dish, stirring occasionally and cook for about 15 minutes or until the butternut squash is almost tender.

Add the mangetout and baby sweet corn, cook for a further five minutes.

Add the chickpeas and stir in thoroughly, cook for five minutes.

Serve with plain boiled rice, and enjoy. X

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

Torrential rain and howling winds prevented us from getting out into the garden or further afield this weekend, and I decided to share one of our favourite recipes as it’s been a long time since I shared the last one.

This is a lightly spiced, creamy curry, which is both vegan and gluten-free. We tend to cook this in bulk and freeze the extra portions for quick midweek meals, so you may need to reduce the suggested quantities.

Ingredients (Serves 8):

1 Red Chili Pepper finely diced
3 Garlic Cloves minced
Large nub of Ginger minced
100g of Fresh Coriander (Cilantro)
2 Large onions diced
3 Large Sweet Potatoes peeled and chopped into small cubes
2 400g tins of Chickpeas (drained)
2 400g tins of Chopped Tomatoes
2 400g tins of Coconut Milk
2 cups of frozen peas
200g of frozen spinach
3 tsp of Paprika
3 tsp of Cumin
3 tsp of Tumeric
3 tsp of Cinnamon
3 tsp of Dried Rosemary
3 tsp of Garam Masala

Method:

Heat a large casserole dish or pan on a medium heat, add two tablespoons of olive oil. When the oil is warm, add the onions, garlic and ginger and lightly cook for a few minutes or until the onions begin to turn translucent.

Add all the spices and rosemary, mix well and add a splash of water. Cover, stir occasionally to prevent from sticking and add more water if required until it resembles a thick paste.

After a few minutes, mix in sweet potato, cook and cover for three to five minutes.

Add the tomatoes and coconut milk, stir thoroughly until both have combined. Cover and allow to simmer for 20 minutes, stirring occasionally.

Add the chickpeas, peas, spinach and coriander. Stir well.

Cook uncovered for another 10 to 20 minutes until thickened.

Serve with boiled rice and papadums.