Carri coco curry recipe

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Carri coco curry recipe

A Creole vegetarian curry made from sweet potatoes, coconut milk, ginger, and plenty of fresh spices.  

Ingredients

  • 125 g butter
  • 1 tablespoon sunflower oil
  • 2 large onions, diced
  • 5 garlic cloves, crushed
  • 3.5 cm cube of root ginger, peeled and grated
  • 2 medium sweet potatoes (preferably orange-fleshed), cut into cubes
  • 4 carrots, cubed
  • 1 butternut squash, peeled and cubed
  • 400 g Chinese leaf, cut into 2.5cm strips
  • 1 large handful of flat-leaf parsley, finely chopped
  • 1 small handful of thyme, finely chopped
  • 400 ml coconut milk
  • 1 pinch salt and pepper
  • 4.4 oz butter
  • 1 tablespoon sunflower oil
  • 2 large onions, diced
  • 5 garlic cloves, crushed
  • 3.5 cm cube of root ginger, peeled and grated
  • 2 medium sweet potatoes (preferably orange-fleshed), cut into cubes
  • 4 carrots, cubed
  • 1 butternut squash, peeled and cubed
  • 14.1 oz Chinese leaf, cut into 2.5cm strips
  • 1 large handful of flat-leaf parsley, finely chopped
  • 1 small handful of thyme, finely chopped
  • 14.1 fl oz coconut milk
  • 1 pinch salt and pepper
  • 4.4 oz butter
  • 1 tablespoon sunflower oil
  • 2 large onions, diced
  • 5 garlic cloves, crushed
  • 3.5 cm cube of root ginger, peeled and grated
  • 2 medium sweet potatoes (preferably orange-fleshed), cut into cubes
  • 4 carrots, cubed
  • 1 butternut squash, peeled and cubed
  • 14.1 oz Chinese leaf, cut into 2.5cm strips
  • 1 large handful of flat-leaf parsley, finely chopped
  • 1 small handful of thyme, finely chopped
  • 1.7 cups coconut milk
  • 1 pinch salt and pepper
For the curry mixture
  • 10 curry leaves
  • 1 tsp ground cinnamon
  • 0.5 tsp chilli powder
  • 1 tsp ground allspice
  • 0.25 tsp cayenne pepper
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 tsp ground cinnamon
  • 0.5 tsp chilli powder
  • 1 tsp ground allspice
  • 0.25 tsp cayenne pepper
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 tsp ground cinnamon
  • 0.5 tsp chilli powder
  • 1 tsp ground allspice
  • 0.25 tsp cayenne pepper
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
For the garnish
  • 2 plantains
  • 2 tablespoons oil or 30g butter
  • 2 plantains
  • 2 tablespoons oil or 30g butter
  • 2 plantains
  • 2 tablespoons oil or 30g butter

Details

  • Cuisine: Vegetarian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Melt the butter in a large saucepan, without allowing it to burn. Add the oil. Fry the onion, garlic and ginger until soft. Add the curry mixture and stir.
  2. Throw in the sweet potato, carrot and butternut squash. Stir until the vegetables are well coated with spice mix. Add just enough water barely to cover the vegetables. Bring to the boil, reduce the heat and simmer until the vegetables just start to soften.
  3. Add the Chinese leaf, parsley, thyme and coconut milk. Cook gently for a further 10 minutes, making sure the coconut milk does not boil. Season with salt and pepper to taste.
  4. While the curry is cooking, slice the plantain and fry the slices in hot oil until crunchy on the outside and soft inside. Sprinkle with salt.
  5. Serve with rice and fried plantain slices.

Recipe taken from World Food Cafe: Vegetarian Bible published by Frances Lincoln

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