This vegetable puree has tamarind concentrate as the secret ingredient and is a great addition to the curry flavor. If you dip your finger in the concentrate you will find it rather sour or tart but this is toned down when added to other ingredients. I added some turmeric to the curry spices as it is meant to be so good for you. This recipe brims with goodness. I roasted the vegetables and then pureed them with the addition of some vegetable broth/stock.
1 sweet potato – peeled and cut into 1″ chunks
8 oz. carrots – peeled and cut into 1″ chunks
1 tbsp. each of cumin, ground coriander and garam masala
1 tsp. turmeric
Pinch of salt
3 tbsp. olive oil (+ one extra halfway through cooking)
1 cup vegetable broth/stock
1 tbsp. tamarind concentrate
Place carrot and sweet potato chunks in a roasting dish.
In a small bowl combine spices and salt with 3 tbsp. olive oil and mix well, then pour over veg. and toss them in this mixture.
Roast in the oven for 1 hour at 350 degrees, but stir after 30 minutes and add another tbsp. olive oil.
Stir tamarind concentrate into veg. broth.
Puree carrots and sweet potato in food processor adding tamarind broth mixture as you go.
Have only eaten a prawn/shrimp curry but never a fish curry. This curry has a blend of Asian/Indian flavors and is medium spicy. I think this might also make a good fish pie mixture topped with mashed potato.
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
Thumb-sized piece of ginger – grated
2 tsp. garam masala and 2 tsp. curry powder – mixed together
1 can lite coconut milk
10 oz. cod – cut into bite size pieces
5 oz. spinach
1 tbsp. mango chutney
Place oil in a skillet/frying pan and when sizzling add onion and garlic. Turn heat down and let soften.
Add ginger and half the spices and cook until you can smell the spices.
Pour in can of coconut milk.
Toss fish in the other half of the spices.
When coconut milk is bubbling add fish, spinach and chutney, turn down heat, cover skillet with a lid and cook for around 8 minutes until fish is nicely cooked through.
Great one-pot dish. I made it quite mild but you could add more of the spices. The new potatoes were added part way through the cooking otherwise they become mushy and the spinach was added near the end. If you omit the chicken, it’s great for vegans/vegetarians.
1 tbsp. extra virgin olive oil
1 onion – chopped
2 x chicken breasts – cut into bite size pieces
1 tsp. curry powder
1 tsp. garam masala
Pinch of turmeric (optional)
1 can of chickpeas
1 can of lite coconut milk
2 cups veg. broth/stock
10 new potatoes (smallish) cut in 1/2 or 1/4’s
5 oz. baby spinach
Place oil in cast iron casserole dish and season with salt and freshly ground black pepper.
When sizzling add onion and let cook for a minute or two, then add spices and stir.
When spices are fragrant add chicken and sear on all sides.
Add chickpeas, coconut milk and veg. broth.
Bring to boil, then simmer for half an hour, adding potatoes after 15 minutes and spinach after 25 minutes, stirring as you add them.
Zucchini/Courgette ‘Spaghetti’ with Curried Chicken (serves 4)
Out comes the spiralizer again to make zucchini ‘spaghetti – no spiralizer, just use food processor or grate. Decided to combine ground/minced chicken with some onion and Sharwood’s Tikka Paste. Easy to find in UK. Here in the US I found it in the UK food section and the ingredients list seemed fine to me.
2 x zucchini – spiralized/grated/processed
1 tbsp. extra virgin olive oil
1 x medium onion – finely chopped
1 pound ground/minced chicken
2 tbsp. Sharwood’s Tikka Paste
1 cup veg. broth/stock
Place zucchini in a skillet/frying pan with 1/2 cup veg. broth. Cover with a lid and cook for several minutes until zucchini is cooked through, then drain.
In a separate skillet, place the olive oil and when sizzling add the onion, cook for a minute or two then lower heat a little.
Add ground chicken, tikka paste and 1/2 cup veg. broth.
Cook for 15 minutes.
Pop on top of zucchini spaghetti.