JASMINE DRINKS RECIPES

COCONUT RECIPES - BBC GOOD FOOD

Coconut recipes - BBC Good Food image

The sweet, creamy flesh of this tropical nut can be used in sweet and savoury dishes. Try coconut cream, milk and water too.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SRI LANKAN VEGETARIAN CURRY RECIPE - OLIVEMAGAZINE

Sri Lankan Vegetarian Curry Recipe - olivemagazine image

Sri Lankan curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories

Provided by olivemagazine

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 25

Ingredients

for frying oil
2 onions, halved and sliced
2 cloves garlic, sliced
3 green chillies, sliced
2 tbsp (see below) Sri Lankan curry powder
1 tsp turmeric
400g tin coconut milk
200ml vegetable stock
200g butternut squash, cubed
1 small cauliflower, broken into small florets
100g runner beans, trimmed and sliced
10 curry leaves
1 tsp black mustard seeds
to serve steamed rice
2 tsp coriander seeds
1 tsp cumin seeds
1/2 star anise
½ stick broken cinnamon
6 cloves
2 pods cardamom
½ tsp black peppercorns
1 tsp fennel seeds
½ tsp fenugreek
3-5 (depending on how hot you like it) small dried red chillis
1 tbsp basmati or jasmine rice

Steps:

To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.

Nutrition Facts : Calories 396 calories, FatContent 32.5 grams fat, SaturatedFatContent 15.8 grams saturated fat, CarbohydrateContent 17.7 grams carbohydrates, FiberContent 5.7 grams fiber, ProteinContent 5.5 grams protein, SodiumContent 0.2 milligram of sodium

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