I always fry my homemade curries in Virgin coconut oil. Sometimes I add coconut milk, but to get a good sauce and curry consistency, tomatoes are key. This recipe is enough to feed four people when served with rice.
Ingredients
- One large tablespoon of Organic Virgin coconut oil
- Tablespoon of mixed madras curry powder
- Tablespoon of cumin seeds
- Half a tablespoon of turmeric
- Half a teaspoon of salt
- Three garlic cloves
- One onion or bunch of spring onions
- Bunch of fresh coriander
- 8 cardamom pods
- 3 large fresh tomatoes
- Small pack of button mushrooms (or normal mushrooms are fine)
- Two celery sticks
- Tin of red kidney beans (any other bean is fine)
- 1 carrot
Method of Cooking
- Add the coconut oil to a pan on full heat.
- Add the onion/spring onion, turmeric, madras curry powder, cardamom pods, cumin seeds, salt, and fresh coriander. Mix well until it starts to form a paste. Turn down the heat.
- Add the mushrooms to the pan. Button mushrooms are small and do not require chopping.
- Add the tomatoes to a food processor and blend until they’re a thick consistency. Add to the pan.
- Add the celery and carrot and leave to step for five minutes.
- Add the beans and garlic. Give it a final mix.
- Serve with roast potatoes, rice, or a baked potato.
This curry is nice and thick, not too spicy, and is warming. If you prefer a hotter curry, add a fresh chili or more madras curry powder. Coconut oil is great to turn a razor hot curry into a milder palatable dish. You will find that the celery and carrot are still crunchy once served. This adds a nice finish to the curry, although if you prefer your vegetables well cooked, you could add the ingredients when you add the mushrooms.
Besides the coconut oil, this curry is non-greasy and fat free. Make sure you add a good dollop of coconut oil to the pan, as this will create a lovely consistency when the spices are added to the pan. If you don’t have a food processor, chop the tomatoes up fine and add to the pan. They will soon melt down and blend in well with the other spices and ingredients. I add the garlic to the recipe last, as it retains the flavour.
