The Times Magazine 315 Remove the rice from the microwave.
Cover with a tea towel and set aside.
6 Remove the jackfruit from the oven and tip
it into the curry. Cook for another 3 minutes.
Heat a separate frying pan over a medium
heat. Add the desiccated coconut and dry-fry,
shaking constantly, until golden. Tip the
majority of the toasted coconut into the curry,
stir, then remove from the heat. Season the
curry with the tamarind paste or lime juice.
7 Put the naan breads or chapatis in the
microwave and cook on high for 1 minute.
Finely slice the green chilli and chop the
coriander. Sprinkle over the curry along with
the remaining toasted coconut. Serve with
the rice and naan or chapatis.INDONESIAN YELLOW CURRY
Serves 2- 1 tbsp coconut oil • 1 large courgette
- 1 red pepper • 2 limes • Black pepper
For the spice paste - 1 lemongrass stalk • A thumb-sized piece
of fresh ginger • 2 garlic cloves, crushed - 1 tbsp ground turmeric • 1 fresh green
bird’s-eye chilli • 2 tbsp coconut oil - 2 tsp soy sauce • A splash of water
For the rice - 100g basmati rice • A generous pinch
of salt • 1 x 400g tin coconut milk - 1 lemongrass stalk
To serve - A handful of coconut flakes • A handful
of fresh coriander
1 Make the spice paste. Put all the ingredients
into a small food processor or blender andblitz to a coarse paste. Be careful with the
turmeric, because it will stain.
2 Put the rice into a small lidded saucepan
with 200ml water and a pinch of salt.
Carefully open the tin of coconut milk without
shaking it, scoop out the thick cream from
the top and set it aside, then pour the milk
into the pan. Bash the lemongrass stalk with
a rolling pin or the back of a knife and add it
to the pan. Cover and bring to the boil, then
reduce to a simmer and cook for 10 minutes.
3 Meanwhile, make the curry. Set a frying pan
over a medium heat. Melt the coconut oil,
then add the spice paste and cook until it
starts to sizzle. Chop the courgette at an angle
into long discs and add to the pan, stirring to
coat with the paste. Fry for about 5 minutes
until starting to turn golden. Roughly chop
the red pepper and add it to the pan. Add
the reserved coconut cream and stir through,
then leave to cook for 2-3 minutes, until the
vegetables are just tender. Zest one of the
limes into the pan, then halve it and squeeze
in the juice. Cut the remaining lime into
4 wedges and set aside. Season to taste
with black pepper.
4 Holding a sieve over the curry pan, drain
the cooked rice over the curry, letting the
starchy cooking water enrich the sauce.
Discard the lemongrass. Place the rice in the
sieve back on top of the rice pan and cover
with a tea towel.
5 Put a small frying pan over a medium heat,
add the coconut flakes and toast until starting
to colour. Take off the heat.
6 Spoon the rice and curry into bowls and
top with the toasted coconut flakes and fresh
coriander. Serve with the lime wedges.Eat!
BOSH!
GOT-NO-BEEF RENDANG
Serves 4
- 2 x 400g tins jackfruit • 2 tsp steak
seasoning • 2 tbsp vegetable oil • 300g
basmati rice • A large pinch of salt - 1 x 400ml tin coconut milk • 4 tbsp
desiccated coconut • 1 tbsp tamarind paste
or lime juice • 1 fresh green chilli • A small
bunch of fresh coriander
For the spice paste - 1 lemongrass stalk • 1 onion • 3 garlic
cloves • Thumb-sized piece of fresh ginger - 1 tsp dried chilli flakes • 1 tsp sugar • 1 tsp
ground cinnamon • 1 tsp ground turmeric
To serve - 4 dairy-free naan breads or chapatis
1 Preheat the oven to 220C/Gas 7. Drain the
jackfruit and chop it into bite-sized chunks.
Tip onto a lined baking tray and gently squash
the pieces down with a fork. Sprinkle over
the steak seasoning and drizzle with 1 tbsp
vegetable oil. Toss well. Put the tray in the
oven and roast for 10-15 minutes.
2 Tip the rice into a microwaveable bowl.
Add 600ml water and a large pinch of salt
and microwave on high for 10 minutes.
3 Make the spice paste. Roughly chop the
lemongrass. Halve and peel the onion. Peel
the garlic and ginger. Add everything to a food
processor and blitz to a paste.
4 Make the curry. Put a large frying pan over
a medium-high heat. Add the remaining 1 tbsp
oil. When hot, add the spice paste and fry for
about 4 minutes until it begins to brown and
smell really fragrant. Tip in the coconut milk
and stir to combine. Leave to bubble away.