Recipe: Lime and Coconut Curry
I watched a fantastic talk on how cooking can change your life the other day. I found it really inspiring—check it out HERE.
There’re so many cooking shows, cookbooks, artisan bakeries and new radical diets to choose from. It seems our culture becomes more and more obsessed with the art of cooking while the rates of cooking in the home steadily decline. Funny, that. Maybe it’s because we’re elevating cooking to an unreachable lofty art form. Maybe the humble joys of wiling a Sunday afternoon away with a stack of great ingredients and sense of adventure have been lost to our fast-paced lifestyle. Whatever the case, we gotta snap out of it. According to Michael Pollan, reintroducing the joy of cooking in our lives will not only shrink our waistlines, line our hip pockets and improve our mental health, but could also save parts of our precious planet. Pretty inspiring stuff. Check out the talk and you’ll see what I mean.
Meanwhile, I have a Tahitian lime tree outside my bedroom door—I love it. I like peeling off the leaves and crunching them in my hand so that the fresh lime flavour bursts into the air. It reminds me of hot weather and mojitos. Delicious. I thought I’d cook up a fresh lime and coconut curry using limes and fresh coriander from the garden. Here’s my recipe—it’s the taste of hot summer exploding in your mouth.
1 onion, chopped
5 cloves of garlic, crushed
3 inches squared of skinless ginger, chopped
A few heaped teaspoons of turmeric, cumin, coriander, curry powder and hot paprika—oh, and some curry leaves and lots of chilli
A heaped tablespoon of tamarind (this gives it that extra lime-flavoured kick)
For veggies, I used what was in the fridge: carrots, cauliflower, zucchini, peas, beans, and some sweet potato
2 cans of coconut milk
Fresh lime, coriander and cashews for serving
I’ve never been one for fussy recipes so I put all the spices and the onion in the pot first and when it’s soft I add everything else. Keep it simple, right. The aim is to have fun and eat great food without getting too caught up in the details.
Cook on medium heat for 40 minutes and voila!
Recipe and photography by Nina Gibbs