Inspired by… Coconut Curry

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In my Las Iguanas eating out reviewย I raved about how delicious their coconut curry dish was, and I have to say I have recently become a little obsessed with coconut (I’m not only talking food but shower gels and perfumes). And so it wasn’t going to be long before I made my own inspired coconut curry.

The Ingredients (for three portions):

cocnut curry ingredients

  • 2 cloves of garlic
  • A large handful of washed and boiled kale
  • Three chopped chestnut mushrooms (or any type of mushroom)
  • Large handful of chopped green beans
  • 1 green bell pepper
  • A handful of chopped carrots (I used Chardonnay)
  • A handful of garden peas (frozen)
  • 1 chopped spring onion
  • Half a cup of cooked red split lentils
  • A dash of Turmeric
  • 1 can of chopped tomatoes
  • Half a can of coconut milk
  • Thai curry paste
  • A large spoonful of Greek yoghurt

Serving suggestion: Whole grain basmati rice

Pretty simple really, chop up the vegetables and then sautee ย in a large pan in olive oil with the turmeric and curry paste. Then throw in the already washed, cooked and drained kale:

curry veg in panNext pour in the chopped tomatoes and the coconut milk and stir in. I also added in the peas at this point. Then add the lentils and then leave to simmer on a low heat for about 15 minutes or so to thicken. Add the greek yoghurt during the simmering time and also prepare the rice:

Simmering away and making my kitchen smell oh so delicious:

curry in panAnd then ready to serve:

coconut curryTasty! And I love having leftovers, curry tastes even better the next day.

 

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