Summer Curry with fresh Coconut and Cauliflower Rice

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Summer hasn’t been a proper summer yet here, there was a lot of rain recently and temperatures didn’t rise higher then +23 (only few times!), therefore our menu also wasn’t completely summery. Salads and cold soups were pushed aside and some comfort food, that is curry is back on the table, this time inspired by my last issue of OLIVE magazine.

GREEN BEANS & FRESH COCONUT CURRY

Ingredients:

1 onion

2 cloves garlic

1-2 green chillies, finely chopped

2-3 cm ginger, grated

oil/ghee

2 teaspoons mustard seeds

2 teaspoons ground cumin

3 teaspoons ground coriander

1 teaspoon turmeric

150 g fresh coconut, grated

1 tin/400ml coconut milk

400g fine green beans or runner beans (stringed and sliced)

rice  and poppadoms to serve

Method:

1. In a blender pulse together onion, gender, garlic, chilli with a little water until it forms a paste.

2. Heat oil/ghee on a pan, add mustards seeds, wait till they start to pop, add the rest of the spices, cook for 2 minutes. Add the onion paste and cook for another 5 minutes, followed by grated coconut and coconut milk, season well and simmer everything until the sauce thickens.

3. Add the beans, cover and cook for about 10 minutes, or until they are tender.

4. Serve with fluffy basmati rice and poppadoms or in my case with Cauliflower Rice.

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CAULIFLOWER RICE

I saw it once done by Jamie Oliver and this is a brilliant alternative to the usual rice.

All you have to do take 1 cauliflower head, separate it to the florets and cook it in salted water about 5-7 minutes or until it JUST tender and cooked, DO NOT overcook otherwise it will be bland and watery. After drain and pace it in a food processor, pulse couple times, adjust the seasoning and serve immediately.

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