Keralan Coconut Curry

Cooking Time
30 Minutes
Portions
2

Ingredients

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  • g Tilda Pure Basmati Rice
  • g white onion, finely chopped
  • g cloves garlic, finely chopped
  • g thumb sized piece of fresh ginger, finely chopped
  • g green chillies, finely chopped
  • g birdseye chillies
  • g bay leaves
  • g tin coconut milk
  • g plant-based milk A squeeze of half a lemon
  •   tsp Turmeric
  •   tsp Mustard Seeds
  •   tsp Chilli Flakes
  •   tsp Sea Salt

  • 1

    Step 1

    Heat a deep pan with a glug of olive oil / coconut oil, then add the onion, chilli and ginger & fry for 6-7 minutes.
  • 2

    Step 2

    Add the garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices.
  • 3

    Step 3

    Mix the plant-based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes.
  • 4

    Step 4

    Meanwhile in a pot add 150g Tilda Pure Original Basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy).
  • 5

    Step 5

    Taste test the curry adding a little more salt & pepper if needed then serve.

Ingredients

  • 150 g Tilda Pure Basmati Rice
  • 1 g white onion, finely chopped
  • 4 g cloves garlic, finely chopped
  • 1 g thumb sized piece of fresh ginger, finely chopped
  • 2 g green chillies, finely chopped
  • 2 g birdseye chillies
  • 3 g bay leaves
  • 400 g tin coconut milk
  • 100 g plant-based milk A squeeze of half a lemon
  • 0.5 tsp Turmeric
  • 1 tsp Mustard Seeds
  • 0.5 tsp Chilli Flakes
  • 0.5 tsp Sea Salt