It is January 2025 and I want to see colour giving the thought of Spring to shake off Winter, and this Colourful Curry will keep me going as the months race ahead towards March. With this in mind, I want the brightness and colour that winter staple vegetables bring mixed with spices that will comfort my eye and stomach, being easy on my busy work schedule, limited time as well as my purse.
This colourful curry is a staple in our house and is made as we add in and improvise what we have. My son cooked this just adding in what we had to make a vibrant dish. I like to use all the colours of the rainbow, seen in spinach, swiss chard, beetroot, carrots and celeriac some of which I used in the curry.
I don’t know about you, but I love to see and eat greens and used a whole bag of spinach, along with a can of coconut milk and chickpeas. Food should give comfort to look at and eat especially in these cold days and back to the routine of work. My colourful Curry is very much needed to lift your spirits, so you have something to look forward to daily for dinner or leftovers, and it tastes as good as it looks!
I hope you enjoy making this colourful dish.
Ingredients
1 can of coconut milk
1 can of cooked chickpeas - drained
3 tablespoons of ground cinnamon
1 tablespoon of cumin
4 cloves of garlic
2 onions
large bunch of Thyme (tied up)
1 pint of chicken or vegetable stock
2 tablespoons of Soy Sauce
1 chilli (seeds removed depending on your choice of heat)
Good pinch of Sea Salt
Lots of freshly ground pepper
2 Bay Leaves
Shop bought Crispy Fried Onions (optional)
The Veg
4 Carrots
Leafy Swiss chard or Spinach
1 small Celeriac
Coarsley chop the onions, chilli and garlic and fry in olive oil in a large saucepan on a medium heat.
Coarsley chop the celeriac after taking the skin off with a knive, as well as the young carrots or peeled old carrots, and add to the pot. When the onions have browned add the spices and cook off stirring into the vegetable mixture so they are evenly covered. Gently add the stock and let the mixture bubble away on a high heat for 15 minutes. Add the Thyme, Bay Leaves and turn the heat down to a gentle simmer. When the stock mixture has reduced by half, add the coconut milk, soy sauce, salt and lots of freshly ground black pepper. Season and taste, you can add more chilli if you want more heat.
After 10 minutes add the drained chick peas and five minutes before serving add the Spinach, Swiss Chard or leafy greens which will cook very quickly ensuring you have freshness and crispness in the dish. Serve immediately, we often put bought crispy onions on top, which my son loves!
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