Recipe for Almond & Coconut from Busylittlefoodie’s Grace Brady!
I was lucky enough to be out of the country for the weekend. A bunch of us from work went to Barcelona for the weekend and soaked up the sun and ate all around us. My awesome friend Jane was my greatest accomplice since she was happy with breakfast number one, two and three, followed by lunch, coffee, ice cream, a snack, dinner and more ice cream. Pretty much everyone else on the trip was the same. Everything revolved around food, Primavera and sunshine. I felt very thankful. It reminded me of the last time we went on a trip together in July last year. A big crew went to Lahinch to surf and relax. The first night, five of us who got there early made a big pot of curry for everyone driving down late. It’s safe to say, we were the most popular people alive when the rest of the crew arrived late.
I started thinking about that pot of curry and how I could make it even better for the next trip we go on together that would make our crew happy and full. This is the recipe I came up with. Packed with garlic, ginger, turmeric and veg, it’s a mild and tasty pot of goodness with a little kick of chili. It’s the easiest thing in the world to make once you know what you’re at. Have a go and enjoy your first dinner together in a hostel or a campsite and look forward to hours in the sunshine and the sea. Fingers crossed we get a good summer but with this curry, it won’t even matter!
* This recipe can easily be doubled/tripled for however many you’re cooking for without losing its flavour
3 tsp coconut oil
1 onion (halved and sliced into thin half moons)
4 cloves garlic (crushed and chopped finely)
1 tsp chili flakes
1 large chunk garlic (peeled and sliced finely)
4 Tbsp yellow curry paste
(Mae Ploy is the bomb! Get it in any Asian shop for less than 3 quid-no MSGs or nasty preservatives or artificial colouring)
1 can coconut milk
1/2 can cold water
1 tsp ground turmeric
2 carrots (peeled, halved and chopped into thick half moons)
1 large sweet potato (approx 400 g, peeled and chopped into thick circles)
1 can chick peas
1/2 cup (125 g) whole almonds
2 tbsp flaked almonds
In a frying pan, fry onion, garlic, ginger and chili flakes in coconut oil on low heat for approx. 10 minutes until soft. Stir through the curry paste, then the coconut milk, water and turmeric. Add in the chopped veggies, chick peas and whole almonds. Cover with a lid and simmer on a very low heat for 40 minutes until veggies are cooked and the flavor is deep. Serve with basmati rice and top with flaked almonds. Eat, enjoy, share.