Creamy Keralan Curry with basmati rice and flatbreads
Tue, 6 September 2022
Serves 4
Ingredients
Curry Paste
Makes approx 75g curry paste
35g dessicated coconut
50mls vegetable oil
20g fresh ginger
10g garlic
5mls lemon or lime juice
10g coriander
10g mint
1 green chilli
5g salt
4g dried turmeric
Vegetables
1 tin chickpeas
2 baby green and yellow courgettes
1 corn on the cobs
1 onion
3/4 handfuls of spinach
2 potatoes
100mls vegetable stock
400mls coconut milk
60g vegetable oil ( for frying )
2 x 200g block halloumi
20g flour & 20g cornflour
10g coriander
320g basmati rice
Flatbreads
250g self raising flour
250g Greek yogurt
1 level tsp baking powder
1 tsp olive oil
Method
1. Dust your work surface and using a rolling pin roll out 4/6 flatbreads. Approx the size of a golf ball. Roll them out to be about 3mm thick and 10cm in diameter.
2. Heat a little oil on your pan, cut 2 small slits in the top and cook for 1/2 minutes on each side.
Method
3. Make the paste: Put all the ingredients in the food processor and blitz for 3/4 minutes.
4. Make the flatbread dough. Sieve the flour and baking powder into the bowl. Make a well in the centre and stir in the yogurt and the olive oil. Combine until it forms a stiff dough. Allow to rest
5. Cook the rice.
6. Prep the Vegetables: peel the onion and slice in semi circles. Peel and dice the potatoes, dice the peppers, courgettes. Open and drain the chickpeas. Wash and dry the spinach. Cut the corn off the cob,
7. Cook the paste, add the veg and chickpeas, add the coconut milk and stock. Simmer for 30 minutes until the vegetables are soft.
8. Toss the halloumi chunks in flour, Heat the oil on a griddle pan and fry. Set aside
9. Griddle the flatbreads
10. Drain the rice
11. Serve, rice to one side, creamy curry on top, top with crispy halloumi, garnish with sesame seeds, red chilli and coriander. Serve flatbreads on the side.
