Sweet Almond and lime curry

Mon, 27 November 2017

Ingredients

·         1 thumb-size piece of ginger

·         3 cloves garlic

·         4 scallions

·         1 red chilli pepper/1 teaspoon chilli flakes

·         200g mushrooms (our preference is oyster mushrooms)

·         1 courgette

·         1 red pepper

·         200g wholemeal couscous/200g noodles (4 nests)

·         1 teaspoon salt (a pinch more if making couscous)

·         3 tablespoons oil

·         1 x 400g tin of coconut milk

·         2 tablespoons tamari

·         juice of 1 lime

·         3 tablespoons almond butter

·         150ml boiling water (to mix with almond butter)

·         2 tablespoons curry powder

·         1 tablespoon maple syrup

·         a handful of sugar snap peas/handful of baby spinach

Ideas to garnish

·         fresh coriander

·         chilli flakes

·         wedge of lime

·         flaked almonds

1.      Peel and finely chop the ginger and garlic; and finely chop the scallions. Finely slice the chilli, removing the seeds if you don’t like it spicy. Chop the mushrooms into bite-size pieces along with the courgette and red pepper.

2.      Boil the kettle for the couscous / noodles. If making the couscous, pour it into a bowl and add in a pinch of salt and a tablespoon of oil, then mix through. Pour the boiling water over the couscous until the water level goes just above the top of the couscous and leave to sit for 5 minutes with a plate on top. If using noodles instead, cook as per instruction on the back of the packet, then drain and rinse

3.      Pour the remaining 2 tablespoons oil into a wok over a high heat. Once the wok is hot, add the garlic, ginger, chilli and the scallions and cook for 2 minutes, stirring regularly.

4.      Then add in the mushrooms, red pepper and courgette to the mix along with 1 teaspoon of salt and cook for 3 minutes stirring regularly.

5.      Pour in the coconut milk, the tamari and the lime juice, and continue to stir regularly.

6.      In bowl add the almond butter and 150ml boiling water, mix together with a fork and add to the pan along with the curry powder and the maple syrup (to balance the heat of the chilli and curry powder). Bring to the boil and reduce to a gentle simmer for 3-5 minutes.

7.      Roughly chop your sugar snap peas/baby spinach and mix through the curry a minute before turning off the heat.

8.      If using couscous, fluff it up and roughly chop the coriander.

9.      Serve each portion with some couscous/noodles with the curry on top and garnish with the coriander, some chilli flakes, a wedge of lime and a sprinkle of flaked almonds.