I have had a bit of a battle on my hands when it comes to curry. The girls never eat it. They push it around their plates, try the tiniest bit and declare they don’t like it. I put a brave face on it, but on the inside I am seething.
So I tried to make it more fun. I made a thali with curry, rice, mini poppadoms and roti breads (watch out nan bread contains yoghurt) and a dollop of mango chutney. It worked and they enjoyed dipping the various bits in curry and had fun tasting different combinations. They still didn’t eat much curry but it was better than before. I have always used coconut yoghurt in my curries to add creaminess, but I was intrigued when I found a recipe in Pippa Kendricks ‘The Intolerant Gourmet’ which used oatly cream. I tweaked her recipe slightly and guess what? The girls ate it – all of it. Its a delicious curry, really mild and creamy, the meat is meltingly soft and its perfect for all the family. It will also freeze so make a big batch and freeze into portions.
So here is my slightly modified version. If you have a slow cooker this recipe works brilliantly in it with no modifications.
4 gloves of garlic
2.5cm root ginger
3 cardamom pods
3 tbsp groundnut or rapeseed oil
2.5cm cinnamon stick
2 bay leaves
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder
2 tsp tomato puree
500g diced lamb
150ml oat cream
50g sachet of creamed coconut
Sea salt and freshly ground pepper
Crush garlic, and finely grate the ginger. I use a mini chopper and whizz it all up in that. Set aside.
Finely chop the onions (again if you have a mini chopper whizz up in that). Crush the cardamom pods with the back of a knife.
Heat the oil in a heavy based casserole. Add the onion, cinnamon stick, cardamom and bay leaves. Gently fry over a low heat f0r 8-10 mins until onion is soft but not browned.
Add the ginger and garlic to the pan. Along with the ground coriander, turmeric, chilli, and tomato puree. Mix well and continue to fry over a low heat for about 5 mins.
Add the lamb to the pan and coat with the mixture. Season well.
Add the oatly cream, and bring to the boil. Cover and gently simmer for an hour or so. If you are using a slow cooker, transfer to a slow cooker and cook on high for around 3 hours.
Just before you serve stir in the sachet of creamed coconut. Remove the bay leaves and cinnamon stick and if you like garnish with some fresh coriander.
I serve it with basmati rice coloured with turmeric and some mini poppadoms.