I just cooked a delicious chicken curry. It was amazing and so easy to make.
All the vegetables were from my small fruit and veg box ($44) I got from Fruitman Sam. I don’t think these photos do the box justice. It was massive and packed with a variety of fruit and vege’s. The toffee apple was cute. Brett gobbled that up pretty quick. We might struggle to get through it all in a week.
I got the recipe from Friutman Sam’s weekly newsletter which also included some nutritional info and cooking tips for some vege’s. I modified the recipe slightly though. It said to use lamb and cook gently on low heat for 1 hour. Not being a red meat eater I used chicken thigh’s instead and cooked it over a medium heat for about 10 minutes. I’ll definately be making this again soon.
Here is the recipe.
Ingredients
1 bunch of spinach
2 medium turnips (or 2 medium potatoes, or 2 medium swedes)
500g lamb, cut into 2cm cubes
1 tablespoon oil
1 onion, chopped
1 teaspoon grated ginger
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon garam masala
Directions
1. First make the spinach sauce. Chop the spinach, and cut the turnips (or the potatoes or Swedes) into smallish dice. Place both into a steamer and cook for 10 minutes, or until the turnips are soft. Put the cooked spinach and turnips into a food processor or blender and blend until it’s a puree. Set aside to use in step 4.
2. Heat the oil in a frypan and cook the onion and ginger until it softens and starts to turn golden. Then add the chilli, turmeric, salt and garam masala and cook 1 minute more, stirring all the time.
3. Add the diced lamb and cook over medium heat until it changes colour (at least 5 minutes, preferably 10). Then turn the heat as low as possible, cover the saucepan with a lid, and let it cook gently for 1 hour, stirring occasionally.
4. By this stage the lamb will be tender. Now, stir in the spinach sauce, let it warm through for 5 minutes, giving it an occasional stir to combine flavours. Serve with rice.
Note: you can substitute chicken pieces for lamb, if you like, but cut the cooking time to 45 minutes.