Spice Mix
4tbsp Coriander Seed
3tbsp Cumin Seed
2tbsp Black Peppercorns
1tbsp Black Mustard Seed
3tsp Cloves
2tsp Green Cardamom Seeds (seeds from the pods)
1tsp Fennel Seeds
1. Toast all your spices in a pan until aromatic – careful they don’t burn…!
2. Grind in pestle and mortar/blender depending on how tough you’re feeling
3. This will keep in a jar for ages
Curry
2x Garlic cloves, chopped
1x large Onion, chopped
1” chunk of Ginger, peeled and grated – use a teaspoon, just trust me
1x Red chilli – chopped (seeds in if you like spice, out if you don’t)
2tbsp Spice mix, from above
1l veg stock
2x cans coconut milk
200g Green beans, chopped into 3cm batons
200g Chicken thigh, diced OR Cauliflower florets
Spring onion, chopped, for lovely garnish!
1. Heat some veg oil in a large pan over a high heat
2. If you’re doing chicken, season all over with salt and pepper and brown off in pan (you are looking for golden and crispy, not grey and sad)
3. If you’re doing Cauli, roast in a preheated oven (180c) with some oil, salt, pepper and a little chilli powder) and move to step 5.
4. Once your chicken is looking delicious, remove from pan, and keep as much fat and oil in as possible
5. Add garlic, onion, ginger and chilli and cook until soft and translucent
6. Add spice mix and stir well – if you want a punchier flavour, you can add more
7. Once really fragrant, add your stock in and turn up heat to boil – scrape the bottom of the pan to loosen all the tasty bits
8. Reduce to a simmer and add coconut milk, chicken/cauli, and beans. Make sure this doesn’t boil, boiled coconut milk isn’t tasty.
9. Once your veg is cooked, serve with rice and garnish with spring onions
Providence Row is a charitable company limited by guarantee registered in England and Wales with company number 07452798 and registered charity number 1140192. Its registered office is at The Dellow Centre, 82 Wentworth Street, London, E1 7SA.
Log in
| Powered by White Fuse