FLUFFY COCONUT BREADS | JAMIE OLIVER RECIPES
With minimal ingredients, this recipe couldn’t be easier, and the results are unreal. Puffed up and fluffy once cooked, they act like little sponges to mop up curry sauce. Simply brilliant!
Total Time 15 minutes
Yield 8
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 259 calories, FatContent 7.9 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 44 g carbohydrate, SugarContent 2 g sugar, SodiumContent 0.8 g salt, FiberContent 2 g fibre
SWEET POTATO & COCONUT CURRY RECIPE | BBC GOOD FOOD
Prep your veggies and let the slow cooker do the work with our filling sweet potato curry
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Total Time 8 hours 50 minutes
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
- Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
- Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
- Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
- Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
Nutrition Facts : Calories 434 calories, FatContent 22 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 10 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.2 milligram of sodium
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COCONUT FISH CURRY RECIPE | BBC GOOD FOOD
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Total Time 30 minutes
Category Supper
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Calories 412 calories per serving
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