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Thursday, February 24, 2011

Things with coconut milk

Had most of a tin of coconut milk left from Seb's birthday cake - somehow ended up making many things from it...

Coconut rice

1/4 large red onion, sliced
4 cardamom pods, crushed slightly
cup basmati rice
tsp veg oil
cup of coconut milk
cup of water

Heat oil in a saucepan and then fry the onion til soft.  Add rice and cardamom and stir / fry a couple min.  Add coconut milk and water and bring to boil.  Cook ~ 10min til rice is done, then leave with lid on for 10 more min.  Fluff with a fork before serving.

-pretty good.


Beetroot brinjal coconut curry


1 small red onion, roughly chopped
1 garlic clove
~1 red chili (taste)
1/3 lemongrass stalk
1 tsp cumin seed
1 tsp coriander seed
1/3 tsp fennel seed
1 tbsp veg oil
150g raw beetroot (1 large beetroot) peeled and cut into chunks
bits of aubergine equivalent to 2 baby aubergines, quartered
70ml veg stock
100ml coconut milk
salt and pepper
handful raw cashews

Liquidise onion, garlic, chili, lemongrass.  Dry roast cumin, coriander and fennel to dark brown, then grind.  Heat oil.  Add onion paste and cook for a few min, then add ground spices.  When combined add beetroot and aubergine.  Fry for 2min high.  Add stock and bring to the boil.  Reduce heat, cover and simmer til soft (~30min).  Add coconut milk and simmer for 5 min.  Dry roast cashews and use as garnish.

This was tasty.  Bit faffy with paste and ground dry spices, and took awhile to cook.  But several of my favourite things, and bright pink of course.  Based on a recipe I copied from a book of Shireen's awhile ago - I don't remember the title.


Coconut veg curry

2 tbsp veg oil
1 1/2 tsp coriander seed
1 1/2 tsp cumin seed
2/3 tbsp cardamom seed
1 onion, sliced
1 large sweet potato, diced roughly
3cm chunk of ginger, finely chopped
3 garlic cloves, chopped
300ml coconut milk
1 small red chili, finely chopped
juice of 1/2 lime and few shards of zest
~ 6 stalks of kale - greens separated from stalks and chopped separately
3/4 a large red pepper
about 1/4 a large aubergine

Dry-fry the spices til fragrant, then grind.  Heat the oil and saute the onion for ~ 12 min til browned.  Add sweet potato, ground spices, ginger, garlic, coconut, chili, lime zest.  Cover and simmer ~12min.  Add kale stems, aubergine, red pepper, simmer ~4min.  Simmer til veg are semi cooked.  Add kale leaves and simmer uncovered until kale is wilted and sauce is thick.  Add lime juice (and fresh coriander if I'd had it), taste for seasoning.  Sit for 10min before serving.

Suggested addition was: Put 50g sunflower seeds, 1/2 tsp fennel seed, 1 tsp caster sugar, pinch salt in nonstick pan and put on high heat.  Stir for 3-4 min til sugar dissolves and coats seeds.  Set aside to cool.

Overegged the chili and the cardamom slightly - next time use less.  Otherwise a tasty veggie mess.  Reckon you could use any combination of veggies - I based this on a more complicated recipe using okra, carrots, butternut squash and cauliflower instead of sweet potato, kale, red pepper and aubergine.
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