This beautiful recipe finished second in our Zero Food Waste competition. The G&B boys can never say no to a curry.
Food engineers: Alex, Scott and Zeb
*Bigger than it looks. Feeds 4-6*
Ingredients:
· 3 medium onions.
· 2 cloves of garlic.
· Thumb of ginger.
· 5 small waxy potatoes.
· Bag of spinach (250g).
· 1 tin of coconut milk.
· Lime juice (1 lime).
· 2-3 coriander stalks, and leaves for garnish.
· 8 cloves (the spice).
· 2 star anise (find at Sainsbury's)
· Stick of cinnamon!
· 3 bay leaves (or 8 curry leaves)
· Curry powder (OR 1 tsp cumin, 1/2 tsp ground coriander, 2 tsp turmeric, 1 tsp fenugreek, 1 tsp garam masala, 1 tsp chilli powder).
Method:
1) Thinly slice 2 onions and fry until browning and caramelised. Set aside for a flavour bomb garnish later.
2) Dice the remaining onion and fry with the whole spices (cloves, anise, cinnamon bay leaves) until onion is translucent.
3) Add the minced ginger, garlic and corriander stalks. Then add the curry powder. Wait for the spices to 'bloom' (yea...impress your friends with that one). It should be super aromatic and your belly should be rumbling.
4) Add the coconut and 250ml of water and bring to the boil. Once boiling add the potatoes and season with S&P.
5) Simmer for 20 mins. The potatoes should be cooked through, but not mushy. Add the spinach and let it wilt.
6) Add the lime juice and taste for seasoning. Here, you can stir in a little sugar or some coriander leaves to really amp up the flavour.
7) SERVE with the fried onions, coriander, a wedge of lime, some sliced chillis and some toasted desiccated coconut!
Waste reduction!
· Save the ginger skins to flavour and scent rice whilst boiling. Give the skin a good scrub first.
· Fry potato peels and garnish in step - use sweet potato skins for best flavour.
· Use coriander stalks in the curry, instead of throwing away. The leaves and stalks taste the same.
· Loads of other left over veggies will work in this curry, cauliflower, broccoli, carrots, aubergine... anything which is looking sad and lonely at the bottom of the fridge!
This recipe was submitted as part of our zero food waste recipe competition. We asked for recipes which creatively tackled the food waste problem.