Have you ever experienced one of those days of miserable weather where all that could make you happy is cosying up in front of the TV with a comforting meal, listening to the drumming of rain outside? Well, that’s how this curry came to be, and little did I know that on this day, I would have a stroke of genius and create the most insanely tasty curry I’ve ever had. This beautiful concoction consists of a list of ingredients that will warm the soul… as well as your tummy. So, if you’re craving something warming or you simply love curry, here is my very own creation, and I know you’ll love it.
◊ 1 tbspn oil (I use sunflower)
◊ 2 tsp curry paste (massaman works a treat)
◊ 2 garlic cloves, crushed
◊ 2 chopped spring onions
◊ 1 chopped red chilli
◊ 2 medium sweet potatoes, peeled and cut into small cubes
◊ 100g baby corn, cut into smaller chunks
◊ 2 chicken breasts, diced
◊ 4 tbspn red lentils
◊ 300ml chicken stock
◊ 400ml tin of coconut milk
◊ 1 tspn dried chilli flakes
◊ salt & pepper to taste
◊ heat the oil in a deep pot or frying pan and stir in the curry paste to fry for 1 minute.
◊ Then stir in the onion, garlic, chilli, chicken and sweet potato to coat in the curry paste.
◊ Sprinkle in the chilli flakes and red lentils and cook for 1-2 mins until the chicken is sealed.
◊ Pour in the coconut milk and chicken stock. Bring to the boil and then reduce to simmer for 15 minutes.
◊ After 15 minutes, add in the sweet corn and simmer for a further 5 minutes. By this time the chicken will be cooked, the corn and potato will be tender and your kitchen will smell like heaven.
◊ Simply season to taste and serve alongside some steamed rice or quinoa.
This curry can easily be made vegetarian by increasing the quantity of red lentils, replacing the chicken with chickpeas and the stock with vegetable stock.
If you try this recipe do let me know, it is definitely a firm favourite for myself and my boyfriend and I’m sure i’ll be making it for years to come. What are your favourite meals to enjoy on a gloomy day?
The Perky Peach