This recipe was concocted with a little bit of guessing, tasting and a helluva lot of ingredients. However, I have simplified it for you through a process of trial and error and here is my current favourite curry recipe. This post is a little different from my other recipe posts because I want to tell you a little bit about the company which have produced the gorgeous dishes that you can see in the photos. They're called Good Earth - you can check out more of their things by clicking on the name. They produce beautiful homeware and are a leading company in Indian luxury, they have stunning design collections featuring different aspects of Indian culture, myths and crafts. When they asked if I'd be interested in collaborating with them I jumped at the chance and here you have it, a recipe I created for you guys and displayed in some of their beautiful dishes!
INGREDIENTS: (Makes 4)
- 1 onion, 2 gloves of garlic, 1 tablespoon coconut oil
- Seasoning: 1 fresh chilli, 1 tsp grated ginger, juice of 1 lime, small handful chopped coriander
- Spices: 1tsp turmeric, 1 tsp chilli powder, 1/4 tsp mustard seeds, big pinch crushed cumin seeds
- 2 sweet potatoes, 2 acorn squash/equivalent, 1 red pepper, handful runner beans, handful tender stem broccoli, 1/2 mango
- 2 x 400ml can coconut milk, 300ml stock (chicken/vegetable)
- Topping: chopped coriander, crushed cashews
- 1 cup quinoa, 2 cups water
- 1 stock cube (chicken/vegetable)
- pinch of salt
- 2 organic chicken breasts
- olive oil
- salt + pepper
WHAT TO DO:
1. Prep all the vegetables by peeling/chopping the squash and sweet potato, along with all the vegetables.
2. In a baking dish, place the chicken breasts, coat in a drizzle of olive oil, salt + pepper and then place in the oven for 25 minutes on 180 degrees.
3. In a large wok/equivalent saucepan melt the coconut oil and heat the onion and garlic until they're golden brown.
4. Add the coconut milk and chopped sweet potato and squash and bring the boil. Once it's bubbling away add all the seasonings and spices and let it all simmer away for 10 minutes.
5. Whilst the curry is bubbling away, in a separate pan start to cook the quinoa. It will take around 20 minutes to absorb all the water.
6. Add stock to the pan and continue cooking. After 20 minutes, add the other chopped vegetables into the mix and continue to simmer on a low heat.
7. A few minutes before the end add in the chopped mango and coriander, then stir to combine it into the curry.
8. Shred the chicken on either serve separately with the quinoa or add into the curry.
8. Serve up and sprinkle the chopped coriander and crushed cashews on top.
Let me know if you try it out and be sure to check out Good Earth!