Curry Using Broighter Gold Thai Rapeseed Oil
Difficulty medium
Preparation Time (mins) 15
Cooking Time (mins) 30
Servings 4
Main Ingredients
- 2 tbsp Broighter Gold Rapeseed Oil Thai Oil
- 2 cloves of garlic - chopped
- 1 onion
- 1 tbsp cumin seeds
- 1/2 tbsp mango chutney
- 1 tin chopped tomatoes
- 1 tin light coconut milk
- 1 tin chickpeas
- 3 heaped tbsp curry powder (medium or hot)
- 1 tsp cumin powder
- 1 tsp turmeric
- Salt and pepper
- At this stage add see what is in your fridge, and pick out some veg, chop them up into small bite size pieces. I used butternut squash, and roasted it in our chilli oil, I had pak Choi left chopped it up, and some wild garlic, don't fret about what veg, if it's carrots whatever put them in!
Main Instructions
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- Chop up all the ingredients, and have them all ready to go into your curry.
- Add your pot to the cooker, with the Thai rapeseed oil. Let it heat then add in your cumin seeds, and toss until you get the fragrant smell.
- Add your chopped onion, and garlic. Toss in with seeds, until onion goes pale in colour.
- Add in the chickpeas, tinned tomatoes, and coconut milk.
- Now add the rest of your spices, and toss through the sauce.
- Add mango chutney, and season well with salt and pepper.
- Let this simmer for around 15 minutes.
- Add your preferred fish (cod), and again let it cook gently for another 10 -15 mins your fish should be soft and flaky.
- Finally any leafy greens, add in at the end, so they are still tender, and add your roasted butternut squash if you have some!
- Serve with boiled rice and some natural yogurt
