Coconut Curry
The white of the coconut milk, the gold of the chickpeas and red of the capsicum would make this a firm favourite in Bhutan – the colours of their national flag. This is an easy-to-make, delicious vegetable curry, the spices equipoised by the cooling coconut.
Cost per student: £0.70 (€0.80)
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Preparation time: 15 minutes. Cooking time: 50 minutes
Ingredients (Serves 4)
1 small onion
1 teaspoon of turmeric
1 teaspoon of cumin
2 teaspoons of ground coriander
3 teaspoons of curry powder
1 teaspoon of chilli powder
3 medium-sized potatoes, peeled and cubed
3 carrots, peeled and chopped
1 red pepper, deseeded and roughly chopped
400g-tin of tomatoes
200ml coconut milk or creamed coconut
200g-tin of chickpeas, strained
Salt and Pepper
Equipment
Large saucepan with lid
Sharp knife
Chopping board
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1. Pour 2 tablespoons of oil into a large pan and heat on medium.
2. Add the onion and cook for 5 minutes, stirring occasionally.
3. Add spices: cumin, coriander, turmeric, chilli powder, curry powder and stir.
4. Add potatoes and carrots. Stir, cover with lid and heat on low for 7 minutes.
5. Add red pepper and cook for 5 minutes, stirring to prevent sticking.
6. Add tin of chopped tomatoes to vegetables and cook for 15 minutes.
7. Add salt and pepper, coconut milk and chickpeas, mix well and heat for 5 minutes.
8. Serve in a bowl with boiled rice or nan bread.
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Recipe by Rose, Leeds University