SERVES: 4 PREP TIME: 45 minutes
This totally tasty curry is the ultimate summer feast, it reminds me of sunny days in the festival fields and is laced with hearty and flavoursome ingredients served with fluffy rice and a zingy slaw.
Preheat the oven to 180 degrees Celsius
Place a large saucepan on the heat and add 1 tbsp of coconut oil. When the oil is hot, add the sliced onion and cook with a pinch of salt for ten minutes, stirring often, until soft and very lightly coloured. Now add the garlic, ginger curry powder, and cook for a further minute, then add the passata and coconut milk and leave on a low heat for the flavours to infuse.
Par boil the potatoes by placing them in a medium sized saucepan covered in boiling water and simmer for ten minutes until cooked through but not too soft.
Drain the potatoes from the water and place the potatoes on a baking tray with the rest of the oil curry powder and salt and roast for 20 minutes until golden.
Cook the rice by placing it into a saucepan covered in plenty of filtered water, then bringing to the boil. Once boiling, reduce the heat and simmer for 35 minutes while you complete the remaining steps.
Udo’s Oil & Lime Slaw
Place the grated root vegetables in a mixing bowl and add the oil, lime, chilli and salt, toss and leave to marinade.
When the potatoes are cooked and lightly golden add them and the spring greens to the saucepan and leave them to wilt for a minute or two and taste the curry for seasoning.
Check the rice is cooked and if it is turn off the heat, by which time, everything should now be coming together. Drizzle 2 tbsp of Udos Ultimate Oil Blend over the rice with a pinch of salt and stir it to dress it
Serve the rice topped with curry, slaw and a good squeeze of lime and spoonful of yoghurt.