This is one of those meals that is perfect for devouring while rugged up on your couch with your favourite TV show playing. It’s also perfect for serving at a little dinner party with friends (with a nice red vino perhaps), some papadums and a few tasty toppings such toasted seeds and chutney. A super spicy and warming curry so wonderful for the cooler months, but equally delicious at this hot time of year too. Just an easy curry which keeps well in the fridge for days and freezes well too.
- 2 garlic cloves, peeled and chopped
- ~ 2 Tbsp. fresh ginger, grated
- Olive oil, sunflower or coconut oil
- chilli flakes (I use about 1 Tbsp. as I love super spicy)
- 1 tsp. cumin
- 1 tsp. turmeric
- 2 tsp. curry powder
- 1 tsp. cinnamon
- 2 large carrots, chopped into thick slices
- 1 medium red capsicum, chopped into big pieces
- 1 cup broccoli florets
- 1/2 cup frozen peas
- 1 x 400g tin cannellini beans, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin coconut milk
- 1 cup dry brown rice/brown or white basmati rice (this will make about 2 cups cooked rice)
- Fresh parsley
- In a big saucepan, sauté garlic with oil and chilli flakes, then add all other spices, stir for a few seconds, then add your tin of tomatoes, a splash of water, and simmer on low.
- Chop all your vegetables and add the carrots to your curry base, leaving others aside for the moment.
- Drain and rinse your beans.
- After about 5mins (the carrot should be a wee bit softer), add your capsicum, beans and peas, allow to simmer for about 3-5mins then add your broccoli and coconut milk and stir in, simmering on low.
- Once the broccoli is cooked yet still a little crunchy, turn heat off.
- To make parsley rice, cook your rice using your desired method. I love using brown basmati rice, I tend to cook it using the aborption method. Once rice is cooked, stir through finely chopped parsley, and that’s it.
- I love to serve this curry with rice and Greek yoghurt, sesame seeds and extra fresh parsley.