Chicken and sweet potato curry
Serves 4
2 tbsp olive oil
3 tsp mild curry paste
3 large skinless chicken fillets, cut in small pieces
2 medium-sized sweet potatoes, peeled and cut into cubes
6 tbsp red split lentils
450ml organic chicken stock
600ml coconut milk
300g frozen peas
l Heat oil in a deep saucepan, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil and simmer for 20 minutes.
l Tip in the peas, bring back to the boil and simmer for a further 5-7 minutes. Season to taste before serving with steamed rice.
Mussels in saffron and lightly curried cream
Serves 4
A good pinch of saffron
175g mussels, cleaned
120ml dry white wine
1 small onion, finely chopped
25g butter
2 garlic cloves, crushed
½ tsp mild curry powder
2 tbsp cognac
2 tsp plain flour
200ml fresh cream
3 tbsp parsley, finely chopped
seasoning
l Put the saffron in a small bowl and moisten it with one tablespoon of warm water
l Place the mussels and wine in a large pan, cover and cook over a high heat for 3-4 minutes, shaking now and then, until the mussels have opened. Tip them into a colander set over a bowl to catch all the cooking liquids and discard any that haven’t opened. Transfer the mussels to a large serving bowl and keep warm
l Melt the butter in a pan, add the onion, garlic and curry powder and cook gently without browning for 2-3 minutes. Add the cognac and cook until almost completely evaporated, then stir in the flour; cook for 1 minute. Gradually stir in the saffron liquid and all but a tablespoon or two of the cooking liquid, which might contain some grit. Bring the sauce to a simmer and cook for a further 2-3 minutes
l Add the fresh cream and simmer for another 3 minutes, until slightly reduced. Season to taste, stir in the parsley and pour the sauce over the mussels; mix gently
l Serve mussels with warm crusty bread
Curried mince with peas
Serves 4
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
500g lean chicken/pork mince
3 tbsp mild curry paste
400g can chopped tomatoes
150ml fresh chicken stock, hot
200g frozen peas
225g basmati rice
l Heat the oil in a pan over a medium heat then add the onion and cook until soft. Stir in the garlic and cook for another 3 minutes. Increase the heat and add the mince. Cook until browned all over
l Stir in the curry paste, cook for 1 minute, then stir in the tomatoes and stock. Bring to the boil, then reduce heat to a fast simmer. Cook for about 15 minutes until most of the liquid has been absorbed. Add the peas and cook for a further 5 minutes. Season to taste
l In the meantime, rinse the rice under cold running water. Put into a saucepan, cover with plenty of salted water and cook over high heat. Bring to the boil, then reduce heat to a simmer and cook for 15-20 minutes until tender. Drain well and serve with curried mince
