Cold winter weather calls for a warming aromatic meal tonight. Homemade curry pastes demand quite a few ingredients but so worth the time & effort. Devour in front of the fire with fresh lemon juice & chickpea crepes...
1T coriander seeds
1/2 t fennel seeds
1/2 t black peppercorns
1 star anise
4 curry leaves
1 t chilli powder
1/2 t turmeric powder
1 t cumin seeds
1 t fenugreek seeds
1 t mustard seeds
2 cardamom pods
Toast the above ingredients in a non-stick frypan, cool and whizz in the coffee grinder until powder consistency
1 onion
1/2 thumb ginger
4 cloves garlic
1 C chopped mushrooms
2 T coconut oil
Saute curry powder and above ingredients in a pan, add 2 chopped chicken breasts and further saute until nicely browned.
1/4 pumpkin cubed
1/2 bunch kale, chopped
Steam until cooked. Add to curry mix, along with:
1 tin tomatoes
1 tin coconut cream
1 stock cube (Rapunzel Vegetable Bouillon)
Simmer on low heat until ready to serve. Absolutely delicious.
Comentarios