What kind of a Friday night would it be without a reassuring ‘it’s the weekend’ kind of spicy curry? That kick of heat is a perfect signifier that our endeavours of the week can be rewarded by a complementing glass of wine and a chance to unwind.
This creamy curry is fairly mild but feels an indulgent weekend dish, whilst still being a far healthier option than a take-away and also vegan to boot.
- 1 tsp cumin seeds
- Small piece of ginger, peeled and roughly chopped
- 2 green chillis
- 3 garlic cloves
- 30g desiccated coconut
- 400ml tin coconut milk
- 1 onion, finely chopped
- 600g new potatoes
- 100g kale
- 250g frozen peas (defrosted)
- 1 and a half tsp garam masala
- Half tsp turmeric
Par-boil the new potatoes for 10 minutes, slice in half lengthways when cooled enough and set aside.
In a food processor, make a paste from the cumin seeds, ginger, garlic, chillis, desiccated coconut and a splash of the coconut milk. When all blended sufficiently, add the rest of the milk.
Cook the onion in olive oil in a large pan until soft and translucent. Add the sliced potatoes and leave to cook for 10 minutes with the lid on.
Add the spices and a tsp of salt, stir through then pour in the blended coconut sauce. Bring to the boil and leave to simmer for a further 10 minutes, adding the kale and peas 5 minutes before the end of cooking time.
When the potatoes are tender and the kale has wilted down, stir through a handful of chopped coriander and serve with chapatis or naan bread.
I added tofu to my curry, keeping it vegan, The Man had chicken and we were both happy. Had the kids been eating with us tonight, I think they would have found this mild enough even for their palates.