Let's talk curry
I am not Indian, and I am by no means pretending to be.
In fact, cooking Indian food used to seem so intimidating and scary to me, I much rather left the challenge of getting the spice balance right to the boyfriend.
Oh how I wish I had the curry making skills like Kumar from Masterchef Australia...
Wasn't he the most adorable thing ever? To be honest, Season Three didn't have the best cooks though, much preferred Season One, because, you know, Julie is a legend...
Anyways, I am scared no more. Curry, I owned you!
I got my spices out, I opened the can of coconut milk, I threw a few veg together, I did a bit of stirring, and I celebrated a triumph.
Veni, vidi, vici. Take that curry!
However, besides all the success-talk, I honestly couldn't tell you if this dish is even remotely authentic to what you would get in India.
It had a few Indian spices in it, it tasted absolutely unreal, does the rest really matter?
Shrimp, Green Bean and Chickpea Curry (1 serving)
1 tbsp olive oil
1 finely diced garlic clove
1 finely diced chili (optional)
2 tbsp diced onion
1 tsp ground cumin
1 tsp garam masala powder
1 tsp ground ginger
1 tsp ground coriander
3 smashed cardamom pods
1 handful of green beans (I used 12)
1/2 cup of frozen shrimps (I used 6)
1/2 cup boiled chickpeas
2 diced tomatoes
1/2 tsp salt
1 can coconut milk
1/4 cup almond meal
1 cup spinach (optional)
Juice of 1/2 lemon (optional)
Stir all the spices and the olive oil together in a large pot or a deep pan. Let them sweat for about a minute on medium heat but be careful not to burn the spices.
Add the beans, shrimps, chickpeas, spinach and tomatoes. Salt the vegetables to your liking and let them cook for about 3 minutes while continually stirring them.
Add the coconut milk, almond meal, spinach and lemon juice. Turn the heat down to a low and let the curry simmer for 10-12 minutes, or until the shrimps are not raw anymore.