• The Shop
    • Shop All
    • The Artists
  • The Blog
    • Fashion
    • Food
    • Interiors
    • City Guides
    • Beauty
    • Life
  • The Edit
    • Fashion
    • Beauty
    • Interiors
    • Kids
  • About
0
14th March 2023

ALEX’S CURRY

Food - By Nina Parker

Quick Read

Alex makes chef and food writer Nina Parker’s curry recipe so often that she created a new one and named it after her!

This is a very simple curry paste that can easily be frozen and you can adapt the vegetables depending on what is in season.  So for spring, I would use asparagus, peas and roasted broccoli; come summer, add roasted aubergine, tomatoes and green beans; in autumn, try pumpkin or sweet potato and cauliflower.  This is great for using up any leftover odds and ends of vegetables that you have lying around at the end of the week.  Serve with plain rice.  

Serves 4. Vegan / GF

Ingredients:

3 tbsp sunflower oil

2 medium carrots, roughly chopped

200g button mushrooms

800ml hot vegetable stock

2 cans of coconut milk (800ml)

80g baby corn, sliced lengthways

2 pak choy, chopped

2 handfuls of chopped cashews

2 spring onions, thinly sliced (optional)

Zest of 1 lime and the juice of half, plus extra lime wedges for serving

For the roast squash:

1 medium squash (1300g), peeled, deseeded and chopped into even chunks

5 tbsp sunflower oil

Pinch of salt and pepper

For the paste:

1 banana shallot, peeled and halved

8 cloves garlic, peeled

2 small thumbs ginger (45g), peeled

2 lemongrass, ends trimmed and roughly chopped 

2 mild medium chillis (depending on heat preference), tops trimmed and roughly chopped

1 tsp ground coriander

1 tsp ground cumin

50g fresh coriander

Method:

Preheat the oven to 190C and prepare a large baking tray. Add the squash and toss in the oil, salt and pepper. Roast for 30 minutes or until golden and cooked.

While it roasts, you can start on the paste.  Throw all the ingredients for the paste into a blender and mix until it makes a rough paste. 

Set a large saucepan to a medium heat and add 3 spoons of sunflower oil.  

Then add the chopped carrot and fry for 3 mins before scraping in the curry paste and remaining 2 spoons of oil.  

Allow this to simmer for 4-5 mins until cooked through.  

Pour in the vegetable stock and bring to the boil, then down to a simmer for 2 minutes until the carrots are cooked.  Then add the coconut milk, baby corn, pak choy and mushrooms, and cook for 3 minutes before removing from the heat.  

Scrape in the roast squash, zest of lime and a squeeze of the juice.  Season with salt and pepper to taste.  

Serve straight away with rice, lime wedge, cashews and spring onions on top.  This curry also freezes well! 

By Nina Parker

Popular Posts

THE BEST (AND THE MOST STYLISH) AFFORDABLE KITCHENS

HOW TO ACHIEVE YOUR PERFECT STAIR RUNNER

WHY I FEEL WEIRD ANNOUNCING I’M PREGNANT (IN A POST WHERE I TALK ABOUT BEING PREGNANT)

Frugality Shops

You might also like

  • CAULIFLOWER AND CHICKPEA CURRY
    CAULIFLOWER AND CHICKPEA CURRY
  • ALEX’S GO-TO AFFORDABLE RESTAURANTS IN LONDON
    ALEX’S GO-TO AFFORDABLE RESTAURANTS IN LONDON
  • AN HONEST AIR FRYER REVIEW (FROM A SCEPTICAL CONVERT!)
    AN HONEST AIR FRYER REVIEW (FROM A SCEPTICAL CONVERT!)
  • QUICK CRAB SPAGHETTI
    QUICK CRAB SPAGHETTI

You May Also Like...

  • EASY CHICKPEA AND CHORIZO BAKE

  • AN HONEST AIR FRYER REVIEW (FROM A SCEPTICAL CONVERT!)

  • A WINE EXPERT’S TIPS FOR FESTIVE SIPS UNDER £10

« A BLAZER FOR EVERY DAY OF THE WEEK
A GREAT VALUE BREAK IN EASTBOURNE »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Fashion
  • Life
  • Frugal City Guides
  • Work
  • Beauty
  • Culture & Art
  • Food
  • Instagram
  • Pinterest
  • TikTok

The Frugality Newsletter

Copyright © 2023 | All rights reserved | Design by Gatto

Sign up to The Frugality newsletter

For exclusive updates, musings and offers