Thai Curry using Broighter Gold Thai Rapeseed Oil
Okay, here is a simple recipe that I use to make a curry! I don't waste any vegetables, and I don't ever have the same one each time, because I like to use food up instead of throwing it out!
- 2 tbsp Broighter Gold Rapeseed Oil Thai Oil
- 2 cloves of garlic - chopped
- 1 onion
- 1 tbsp cumin seeds
- 1/2 tbsp mango chutney
- 1 tin chopped tomatoes
- 1 tin light coconut milk
- 1 tin chickpeas
- 3 heaped tbsp curry powder (medium or hot)
- 1 tsp cumin powder
- 1 tsp turmeric
- salt and pepper
- At this stage add see what is in your fridge, and pick out some veg, chop them up into small bite size pieces.
- I used butternut squash, and roasted it in our chilli oil, I had pak Choi left chopped it up, and some wild garlic, don't fret about what veg, it is carrots whatever put them in!
- Chop up all the ingredients, and have them all ready to go into your curry.
- Add your pot to the cooker, with the Thai rapeseed oil. Let it heat then add in your cumin seeds, and toss until you get the fragrant smell.
- Add your chopped onion, and garlic. Toss in with seeds, until onion goes pale in colour.
- Add in the chickpeas, tinned tomatoes, and coconut milk.
- Now add the rest of your spices, and toss through the sauce.
- Add mango chutney, and season well with salt and pepper.
- Let this simmer for around 15 minutes.
- Add your preferred fish (cod), and again let it cook gently for another 10 -15 mins your fish should be soft and flaky.
- Finally any leafy greens, add in at the end, so they are still tender, and add your roasted butternut squash if you have some! Serve with boiled rice and some natural yogurt.