Magnificent Malaysian Curry
This is probably one of the healthiest and best meals I've ever blogged for the simple reason that it is PACKED with nutritious veg, pulses, ginger and spices and it tastes AMAZING.
Now, don't be put off by the long list of ingredients. Yes, there are nine different spices in the mix but I'm betting you'll have most of them in your cupboard already and, if you don't, they're delicious and you should start adding them to your food anyway! For me, the January health kick is starting to wane a bit so to make it interesting and sustainable you have to make tasty dishes - and this recipe is just that!
Magnificent Malaysian Curry
Serves 4-6
For the spice mix:
1 green cardamom pod
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp yellow mustard seeds
1/2 tsp ground cinamon
1/2 tsp chilli flakes
1/4 tsp ground clove
For the curry:
1/2 tbsp coconut oil
400g tin coconut milk
1 onion, sliced
1 red onion, sliced
2 garlic cloves, finely chopped
60g fresh ginger, grated or finely chopped
1 small or 1/2 a medium butternut squash (about 300g), peeled and chopped into chunks
300g turnip, peeled and chopped into chunks
200g sweet potato, peeled and chopped into chunks
350ml good quality chicken stock (homemade is best!)
250g red split lentils
200g kale, stalks removed
1 lime, juice only
salt and pepper
To serve:
Healthy Homemade Chapatis (optional)
To make the spice mix, crush the cardamom pods and mustard seeds in a pestle and mortar. Add all the spices to a large saucepan and gently toast for two minutes until you can smell them strongly.
Add the coconut oil and the onions and fry for 10 minutes over a medium-low heat until softened. Add the garlic and ginger and fry for a further 2 minutes.
Add the coconut milk, squash, turnip, sweet potato and stock, put a lid on and bring to a simmer.
After ten minutes, add the red lentils and kale, stir and simmer over a medium heat for a further 20 minutes until the lentils are soft and the root veg are tender.
Turn off the heat, add a good amount of salt and pepper and squeeze over the juice of the lime. Stir thoroughly and serve with rice (I like cauliflower rice!) and a chapati.
Now, don't be put off by the long list of ingredients. Yes, there are nine different spices in the mix but I'm betting you'll have most of them in your cupboard already and, if you don't, they're delicious and you should start adding them to your food anyway! For me, the January health kick is starting to wane a bit so to make it interesting and sustainable you have to make tasty dishes - and this recipe is just that!
Magnificent Malaysian Curry
Serves 4-6
For the spice mix:
1 green cardamom pod
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp yellow mustard seeds
1/2 tsp ground cinamon
1/2 tsp chilli flakes
1/4 tsp ground clove
For the curry:
1/2 tbsp coconut oil
400g tin coconut milk
1 onion, sliced
1 red onion, sliced
2 garlic cloves, finely chopped
60g fresh ginger, grated or finely chopped
1 small or 1/2 a medium butternut squash (about 300g), peeled and chopped into chunks
300g turnip, peeled and chopped into chunks
200g sweet potato, peeled and chopped into chunks
350ml good quality chicken stock (homemade is best!)
250g red split lentils
200g kale, stalks removed
1 lime, juice only
salt and pepper
To serve:
Healthy Homemade Chapatis (optional)
To make the spice mix, crush the cardamom pods and mustard seeds in a pestle and mortar. Add all the spices to a large saucepan and gently toast for two minutes until you can smell them strongly.
Add the coconut oil and the onions and fry for 10 minutes over a medium-low heat until softened. Add the garlic and ginger and fry for a further 2 minutes.
Add the coconut milk, squash, turnip, sweet potato and stock, put a lid on and bring to a simmer.
After ten minutes, add the red lentils and kale, stir and simmer over a medium heat for a further 20 minutes until the lentils are soft and the root veg are tender.
Turn off the heat, add a good amount of salt and pepper and squeeze over the juice of the lime. Stir thoroughly and serve with rice (I like cauliflower rice!) and a chapati.
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