With great pleasure and pride i am posting a recipe sent to me by my followers and students Adam Simmons and Stevie Mitchell. They have been very active on my facebook page, encouraging me with their comments and lavish with their praise. Today they sent me this pic and recipe of a lovely curry which they made and have termed “Indo-Thai”. I am copying the recipe they have written to me which so much of love and style! Big hug to you both 🙂
About 2 tbsps sunflower oil in the wok, added a coarsely chopped white onion with a little salt followed by a tbsp of Nigella seeds.
I sweated the onions & nigella seeds until the onion was translucent and added about an inch of grated ginger.
I let the ginger cook in, then added a heaped tsp of pimienta cayena (guindilla molida, or red chilli powder) the same of curry powder and turmeric and let this combine in the wok until it became an aromatic paste.
We had chopped and part-cooked the vegetables, I first added the green beans and mixed in, followed by the carrots, sweet potatoes, red cabbage and potatoes until all were covered with the paste.
After this I added one tin of coconut milk, allowed to come to the boil and then turned down the heat and let it simmer for about 20 minutes.
It was yummy and had quite a kick! Obviously one would use less of the cayenne if less spice wanted
FOR JAIN RECIPE: Please omit the onion and ginger and proceed.