I posted this curry recipe on my now defunct Juice Plus blog, and it’s too good to delete, even if I’m deleting the site today.
Juice Plus and I parted company – you know when you get a gut feeling you’re not meant to be doing something? Well, they got my first order assigned to the wrong person,., they still haven’t delivered the second one (don’t ask) and then told me they hadn’t taken my admin fee (although their website told me they did) and when I tried to call them to pay it, I couldn’t get through. They don’t phone you, apparently.
I took it as a sign and decided to let the account go.
But that means you get to see Niki’s curry recipe from Belly Heaven Love Food here instead. I hope you enjoy it…
Here’s a bit about Niki, before we go any further…
From the second she was born, Niki was pacified with sugared water. She had been introduced to her ‘sugar coated comfort blanket’, and this turned out to be something she turned to for decades to come. Eventually between rejection on the school hockey field and suffering the humiliation of inner thigh chafing, Niki finally found out that sugar wasn’t necessarily good for her, and neither was anything else that tasted great for that matter.
To her horror, she discovered she was totally, over the top intolerant to pretty much each and every single ingredient in her dream date meal. At first she wanted to die, as, surely life without cake could not be worth living, let alone life without great big chunks of warm bread, thick butter and smooth, melty mouth chocolate. She was right! In her desperation, she decided to learn how to cook really decadent foods, without inviting her mortal enemies…sugar, and wheat, gluten and diary.
At first she sucked at this (she says) but eventually, she became famous in her kitchen and threw cake parties and dinner parties and breakfast parties and pudding parties. Life was good again, and she was cool!
One thing lead to another and before she knew it, she was a professional chef, catering for other people who love food. People were flocking, as they couldn’t believe how good life could taste, the Niki way. Finally Belly Heaven Love Food was born, Niki’s specialist catering company, and to this day, she avoids using wheat, sugar and dairy in her creations, while still managing to create feasts to freak out to and cakes to cave in to. Life is good.
Niki Gordon lives in Leicestershire with her husband, Mr Gordon, and her cat, Marley Bean.
So – this week it’s a perfect blend of warming spices and indulgent flavours that’s guaranteed to liven up any day of the week – It’s Niki’s Happy Comfort Curry.
Over to Niki….
Happy Comfort Curry
“How cool can ‘good for you food’ be….? You’re about to find out.
“As well as this curry being perfect for those cold evenings in, when all we want to do is eat cake before bedtime, it’s simple, sweet and satisfying too. It will curb your sweet tooth in a funky way and ramp up your intake of vitamins, minerals and fibre.
“Simply put, this stuff is good for your heart, your bones, your nervous system and your immune system. Don’t say that’s not cool, huh?”
Where possible, I always urge you to choose organic and will recommend suppliers without endorsing them.
- 2 (400 grm) tins of chick peas (Biona is a great brand and available in most health food shops)
- 1 (400ml) tin of coconut milk (again – Biona)
- 2 medium onions
- 2 cloves of garlic
- 1 butternut squash
- 2 large handfuls of fresh, washed spinach (approx 125 grams)
- 4 heaped teaspoons of curry powder. (Steenbergs is great for all spices, and available on line)
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon turmeric
- A few pinches of dried coconut, be it desiccated or slices. (local health food shops have a great range)
- Juice of 1/2 fresh lemon.
- Tiny pinch of dried chilli flakes
- Oil for frying
- Salt for seasoning.
- Chop onions finely and fry on a medium heat until they start to look exciting. Note to self, exciting is not pale and hard! Think more golden, soft…
- Chop garlic and add to party. Leave alone for a few moments.
- Add spices and a little more oil, and keep the heat low.
- Allow them to blend and absorb each other.
- Whilst they’re doing this, peel and cut your squash into great big greedy grunt chunks. This is the hardest bit of the recipe, so it is not that bad huh!?
- Once the spices, onion and garlic have bonded, toss in the squash.
- Stir, obviously!
- Allow to mellow a bit, just so the hard edge is taken from the squash, the add the chick peas.
- Again, introduce them to each other stir round and trust they’ll bond!
- Add the coconut milk.
- Reduce heat to the lowest you can go and allow to cook for approximately 20 mins or until the squash is cooked.
- feel free to add a dash of water if it’s becoming too thick.
- Stir occasionally.
- Just before serving, add your fresh spinach, squeeze in your lemon juice and tuck in. You can serve with fluffy brown rice, warmed breads or just fill ya curry boots and make peace with the world.
Life really can be this simple!