COCONUT MARTINI INGREDIENTS RECIPES

Steps:

• 1. Pour the coconut milk into a bowl with a pinch of sea salt and add enough flour to create a dough (you might not need it all), bringing it together with your hands.
  2. On a clean flour-dusted surface, divide into 8 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, and cover with a clean damp tea towel until you’re ready to cook.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat with some of the butter. Once melted, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and puffed up, then repeat. Delicious served with my Game-on curry.

Steps:

• 1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
  2. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
  3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
  4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.