Loam Store Cupboard Coconut, Pea & Rice Curry

The best dishes often come from when you have very little in the house. Whether this is because you’re forced to put flavours together which can marry some beautiful creations, or if it’s just a case of relief to be eating something which you didn’t have to venture out for, it is still to be decided.

This curry uses mainly store cupboard & freezer ingredients which can pack a punch even when Old Mother Hubbard says that the cupboards are bare.

 

INGREDIENTS

Serves 2

2 – Shallots (or any onions you have kicking about) Finely Sliced
2 – Small handfuls of desiccated coconut
1 – Large handful of brown rice, wild rice, any rice you need to use up2 – Large tablespoons of peas, de-frosed
1 – Tablespoon of fresh tomatoes
1 – Teaspoon of curry leaves
1/2 Teaspoon yellow mustard seeds
1/2 – Teaspoon of turmeric
Crumble of feta or other soft cheese
Small handful of coriander and mint, or what ever you have to hand.
Lemon, to serve

METHOD

Get your rice on to cook, according to the packet instructions.

In a shallow frying pan, heat some coconut oil and add the curry leaves, coating in the oil.

Then add your yellow mustard seeds. Once they start to pop, add your shallots and turmeric and cook gently for about 5 – 10 mins until beginning to caramelize. Add your desiccated coconut and stir through until golden yellow. Set to one side.

Once your rice is cooked, drain and combine with the peas, tomatoes, herbs, coconut mixed and season well.

Serve with squeeze of lemon and crumbled feta.

To make this anti-inflammatory, just leave out the tomatoes and add a bit extra lemon

 

Loam london catering cupboard curry

 

 

 

 

 

 

 

 

 



Comments are closed.