Walnut Curry
“This tasty curry, made by chef Student Nicky, has so much flavour in it. Serve it with flatbreads, rice or quinoa.”
Prep time - 15 minutes
Cook time - 20 minutes
Difficulty - Medium
Serves / makes - 2 portions
Ingredients
300g baby plum tomatoes
75g walnuts
2T oil
1 medium onion, diced
3 garlic cloves, crushed or finely grated
1 mild red chilli, thinly sliced
20g ginger, grated
1/2t salt
1t ground cumin
1t ground coriander
1/2t ground fenugreek
1/4t ground cinnamon
1/2t fennel seeds, pounded in a pestle and mortar
1/2t nigella seeds
70g tomato puree (double concentrate)
30g tamarind paste
150g coconut cream
100ml water
1/2T lemon juice
15g fresh coriander, finely chopped
50g fresh baby spinach
1 mild red chilli, thinly sliced
Unsweetened soya yoghurt
Equipment
2 baking trays
Chef’s knife
Chopping board
Large frying pan
Method
Heat your oven to 180c/360f/GM4.
Put the tomatoes on a baking tray and the walnuts on another baking tray. Bake the tomatoes for 10 minutes until just cooked so the skin is starting to split on some tomatoes. Bake the walnuts for just 5 minutes until they are starting to brown.
Heat a large frying pan on a medium heat, add the oil. Once hot add the onion, allow to cook for 5-10 minutes until it is translucent. Add the garlic, chilli, ginger and salt. Allow to cook for another 5 minutes.
Add the spices, mix in and cook for another minute. Add tomato puree, tamarind paste, coconut cream and water. Mix well.
Crush the walnuts with your hands, add to the pan with the tomatoes, reserving a few for decoration. Mix in gently so the tomatoes do not break apart.
Finally add lemon juice, most of the coriander and the spinach to the pan. Mix in gently, allow the spinach to cook for a few minutes until it has wilted. Serve immediately with the remaining coriander, walnuts, chillies and soya yoghurt.
Tips
If you are unable to find fenugreek, nigella seeds and fennel seeds you can substitute them simply by increasing the other spices.
Walnut Curry
Ingredients
- 300g baby plum tomatoes
- 75g walnuts
- 2T oil
- 1 medium onion, diced
- 3 garlic cloves, crushed or finely grated
- 1 mild red chilli, thinly sliced
- 20g ginger, grated
- 1/2t salt
- 1t ground cumin
- 1t ground coriander
- 1/2t ground fenugreek
- 1/4t ground cinnamon
- 1/2t fennel seeds, pounded in a pestle and mortar
- 1/2t nigella seeds
- 70g tomato puree (double concentrate)
- 30g tamarind paste
- 150g coconut cream
- 100ml water
- 1/2T lemon juice
- 15g fresh coriander, finely chopped
- 50g fresh baby spinach
- 1 mild red chilli, thinly sliced
- Unsweetened soya yoghurt
Method
- Heat your oven to 180c/360f/GM4.
- Put the tomatoes on a baking tray and the walnuts on another baking tray. Bake the tomatoes for 10 minutes until just cooked so the skin is starting to split on some tomatoes. Bake the walnuts for just 5 minutes until they are starting to brown.
- Heat a large frying pan on a medium heat, add the oil. Once hot add the onion, allow to cook for 5-10 minutes until it is translucent. Add the garlic, chilli, ginger and salt. Allow to cook for another 5 minutes.
- Add the spices, mix in and cook for another minute. Add tomato puree, tamarind paste, coconut cream and water. Mix well.
- Crush the walnuts with your hands, add to the pan with the tomatoes, reserving a few for decoration. Mix in gently so the tomatoes do not break apart.
- Finally add lemon juice, most of the coriander and the spinach to the pan. Mix in gently, allow the spinach to cook for a few minutes until it has wilted. Serve immediately with the remaining coriander, walnuts, chillies and soya yoghurt.
Notes:
Equipment
2 baking trays
Chef’s knife
Chopping board
Large frying pan
If you are unable to find fenugreek, nigella seeds and fennel seeds you can substitute them simply by increasing the other spices