Saturday, 29 November 2014

South Indian Curry with Rhythm Coconut Milk

 
Those classic autumn/winter Saturday nights.  The echoes of fireworks lingering in the air - Christmas on the horizon.  As much as I love going out and painting the town red, sometimes, I relish staying in, PJ’s on and tucking into something hearty whilst watching  the back-to-back TV schedule of Strictly Come Dancing and X Factor.   These Saturday nights are the ones that you can leisurely spend creating new recipes without the pressure of feeling rushed and I love it when one of these times comes round.
 
I have been waiting for one of these Saturday nights to occur in my diary for a while so I can have that leisurely cooking time and to also use a pack of Rhythm 100% Virgin Coconut Milk that I was sent to trial. 
 
Rhythm 100% Virgin Coconut Milk as well as being vegetarian, dairy free, with no added preservatives, no added sugar, is one of the richest dietary sources of lauric acid and when present in the body helps to destroy any bad microorganisms.  All Rhythm products are made using a unique cold-pressing technique to ensure they remain 100% raw (uncooked), natural and nutritious.  Unlike many coconut milks currently available, Rhythm 100% Virgin Coconut Milk is made by pressing the flesh of the fully mature coconuts just once. This ensures Rhythm’s milk contain only the freshest tropical flavours.
 
Rhythm 100% Virgin Coconut Milk is available at an RRP of £2.99 (per 200g pouch) from Whole Foods Market, Planet Organic, As Nature Intended, Holland & Barrett and other independent health food stores nationwide.
 

Rhythm Coconut Milk
 
Rhythm Coconut Milk Pouch Ready to Use
 
 
 
Opening it up, the coconut milk was thick, almost solidified which when you started cooking melted into the pan and was very easy to use.  Even tasting it as a standalone ingredient it was delicious (and I’m not a milk kind-of-a-person) and I know it would lend itself beautifully for a whole host of recipes.  If it had a re-sealable packet that would have been useful had I only wanted to use part of it.  As it happened for the dish I was making, the pack was ideal to accommodate a 2-person portion.  It is definitely one of the best coconut milks I have used when cooking and one I would recommend and buy again.
 
Thai curry is the normal go-to option when it comes to using coconut milk and although I didn’t use my pack to make that, I did adapt a recipe I found in Nigella Lawson’s ‘Kitchen’ book for South Indian Vegetable Curry.
 
I made a spicy chicken version for my carnivorous husband and a mild paneer/Quorn Chicken-style version for me to accommodate our respective preferences.  Again, another example of having a meat + veggie meal and only having to use one extra saucepan!  Catering for both our demands is tremendously easy with a meal like this and this principle can be extended to family suppers or dinner party groups.
 
So as the curry bubbles away on the stove and I change into something more cosy and fleecy, it is these nights in that I enjoy with good food, nice wine and a chance to re-charge the batteries on the sofa with no particular place to go or timetable to adhere to.
 
~~~
Here is the recipe:
 
 

 

 
South Indian Vegetable Curry
(adapted from Nigella Lawson's 'Kitchen' cookbook).
 
Serves 2
 
Vegetarian Option Per Person:  100g Quorn Chicken Style Pieces (or Paneer Cheese)
Or
Meat option Per Person:  100g Chicken Fillets (cubed)
 
 
Ingredients for both curries (if making a vegetarian and a meat portion, split the ingredients between the two pans):
 
Vegetable oil (for frying)
1 onion (diced)
2cm piece of Fresh Ginger (peeled and cut into cubes)
Pinch of Salt
4 Garlic Cloves (chopped)
½ tsp Turmeric
1 tsp Mixed Spice
1 x 200ml pouch Rhythm 100% Virgin Coconut Milk
300ml Vegetable Stock
½ tsp Sugar
1½ tsp Taramind Paste
175g Cauliflower Florets
50g Fine Green  Beans
100g Sugar Snap Peas
Optional:  ½ tsp Chilli Flakes
Optional:  Handful of Pea Aubergines (available in World Food Aisles in supermarkets)
Serve with Naan Bread and/or Rice
 
*  NB:  If making a vegetarian and a meat portion, ensure that you use separate saucepans.
*  Fry the onion in the vegetable oil with the garlic and ginger.
*  Add the Quorn Chicken Style Pieces or Paneer to the pan.  (Do the same for the chicken meat in the separate saucepan if using).
*  Add the turmeric, mixed spice (and chilli flakes if using).  Fry until cooked through.
*  Add the Rhythm 100% Virgin Coconut Milk, the vegetable stock, salt, tamarind paste and sugar - mix thoroughly.  Add the pea aubergines if using.
* Once it has come to the boil, lower to a simmering heat and add the cauliflower florets and fine green beans and cook for 10 minutes.  Stir occasionally.
*  Add the sugar snap peas and cook for a further 5 minutes.
*  Once all vegetables have been cooked through, the curry is ready to serve with naan bread and/or rice. 
 
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Disclosure:    This post has been written following receipt of a complimentary sample of Rhythm 100% Virgin Coconut Milk.   This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 

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