I would like to share a delicious recipe with you, a little bit of soul-food, a coconut and peanut vegetable curry. ENJOY!
Extra Virgin Olive Oil to cover base of pot
1 large Onion, peeled and chopped
1 tablespoon fresh Ginger crushed
3 Garlic Cloves crushed
1 or 2 tablespoons Cumin Seeds ( this spice is anazing, so I use it liberally!)
1 tablespoon Garam Masala Spice,
1 tablespoon of dried oregano
Curry powder, enough to cover vegetables when in pot
Fresh Chillies 🌶 chopped ( however many, I used 5).
3 or 4 Truss Tomatoes, diced
4 or 5 cups (or if you like more or less, it’s entirely up to you) snapped-frozen stir fry vegetables or fresh vegetables of your choice.
1 tin of Chick Peas, drained
400ml can of Coconut Cream or Milk, light or full strength
100% Peanut Butter. I added half a jar, you may want to use more or less.
Heat oil in a deep pot. Add onion, ginger, garlic and fry till transparent.
Lower heat and add spices: cumin seeds, oregano, Herbamare, basil, chillies, bay leaves, Garam Masala. Mix well and let simmer for a few minute, making sure spices don’t burn, remove from heat if unsure and return when heat is lowered.
Once you can smell the aroma of the spices add the vegetables, including the diced Truss tomatoes and drained chick pease.
Give the pot a good stir. You may like to add a little more oil at this point and give the pot another stir.
Cover vegetables with curry powder, sprinkling on top. Stir curry powder through all ingredients.
Pour in coconut cream/milk while gently stirring pot.
Add peanut butter. It’s important to do a taste test, feeling free to add more spices if you want to intensify a certain flavour or make it the focus-point of the curry.
At this point I let the curry simmer on the lowest heat for about an hour.
Curries are best cooked hours before, or even a day before you plan on eating them. This ensures the flavoures to migrate and infuse into each other.
I love eating this curry with brown rice!