Warming Curry with Parsnip Rice

This column has seen me make many curries, and I will keep on producing recipes as long as I keep finding combinations that I simply have to share

This column has seen me make many curries, and I will keep on producing recipes as long as I keep finding combinations that I simply have to share

Sat, Oct 17, 2015, 00:00

   
  • Serves: 4
  • Cooking Time: 120 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • (serves 4)
  • 600g cubed stewing lamb/beef
  • 1 tbsp coconut oil or ghee or butter
  • 2 tins coconut milk
  • 2 onions, peeled and diced
  • 4 cloves garlic
  • 1 red chili, seeded and chopped
  • 3 star anise
  • 1 cinammon stick
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 aubergine, cubed
  • 2 sweet potatoes, cubed
  • 1 courgette, cubed
  • 100g spinach
  • tbsp fish sauce
  • salt & pepper to season
  • generous handful chopped coriander

Method

In a large saucepan with a lid, brown the meat in some coconut oil or ghee and set aside. Then, over a medium heat, sweat the onion, garlic and chilli together until soft – about five minutes – before adding in all the spices and the fish sauce and cooking for a minute or two.

Add the meat back in along with the coconut milk and all the veg except the spinach. Simmer for about 70-80 minutes until the meat is tender. Remove from the heat and stir in the spinach, which will wilt, and sprinkle over the chopped coriander.