Ingredients (Serves 4-6 depending on how much rice you want)
1 medium potato
2 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon cumin seeds
1 red onion
3 cloves garlic
1 medium aubergine (eggplant),
1 medium courgette (zucchini)
1/2 butternut squash
5 blocks of frozen spinach (or most of a bag of fresh)
7 medium size tomatoes
1/2 tin of coconut milk (can be left out for a lower fat curry)
- Cut the potato into small chunks and boil in a pan for around 10 minutes
- While the potato is cooking, in a separate pan put the oil, spices, chopped onion and garlic to fry for a couple of minutes.
- Chop and add the aubergine, courgette and squash to the onions and keep adding splashes of water to stop the vegetables burning and to keep them sauteing. Do this for around 10 minutes. Or until the vegetables are just about cooked through.
- Add the potato, spinach and the tomatoes cut into quarters and stir until the spinach has defrosted and is equally distributed
- Add the coconut milk and stir for a few more minutes
- Add salt and pepper to taste
The result is a very green curry (hence the title) but nothing like a Thai green curry.
For the rice:
Ingredients:
White rice (however much you think you need)
Chopped garlic (for 2 we used 2 cloves)
Chopped Mushrooms
Silken Tofu
Turmeric
Cumin Seeds
Salt
Pepper
- Boil the white rice as usual
- About 5 minutes before the rice has finished start frying your garlic, mushrooms and spices together
- Once the rice has cooked, add this to the frying pan and stir well
- Add however much of the silken tofu you like to make an "egg" style rice (we used half a carton)
The turmeric makes the rice bright yellow and this next to the green curry makes an interesting plate of food!
