This coconut and tomato curry is loosely based on a delicious meal my mum used to whip up when I was a kiddo.
It is super thrifty as firstly, it is quick and a one pan job so no need to waste energy on multiple hobs and washing up. Secondly, you can make it with ANYTHING. Old bits of meat, random veggies, frozen peas, soft potatoes. Whatever bulk you have will taste BEAUT.
You can also leave out some of the ingredients without much bother. No tomato paste? Forget about it. No curry powder? Well, call it just a coconut sauce. It will still be yum!
This will do 2 adults and 2 kids/ leftovers for lunch.
3 cups of bulk- chopped veggies etc
One can of chopped tomatoes
1 heaped tablespoon of tomato paste
1 table spoon oil
Half a cup of desiccated coconut
1 tablespoon of sugar
1 tablespoon of curry powder
Salt and pepper to season
2 garlic cloves
Fry up your veggies in the oil until mostly cooked, but crunchy. About 8 minutes.
Throw in the curry powder and fry for one minute.
Scoop in the tomato paste and move it all around until the veggies are all covered in paste and powder.
Crush and chop very finely your garlic and fry for 30 second with the coated veggies.
Chuck in the coconut, sugar, salt and pepper and can of tomatoes. Heat for 5- 10 minutes.
Serve with rice/ naans/ jacket potatoes.
So, so delicious.
PS Do I love coconut or what? This blog should be renamed Wondercoconut.com, eh?