Hot Madras is here, for those who like lots of flavour (but not for the faint hearted).
The elusive Madras. Of course, you can definitely buy the ready made powder, but I looked at the ingredients and thought “nah” too many fillers including cornflour, which we cannot consume. So here’s my take on it. Obviously reduce the cayenne or remove the fresh chilli if you do like Madras flavours but don’t want it too hot. Please note, this recipe calls for you to make your own paste (recipe below). If you do wish to use a commercial paste or powder, just substitute it in the second recipe, Vegetable madras curry. Hope you like it !
Had to grind my own spices as had run out !
Madras curry paste
2015-08-12 01:43:16
Yields 8
A hot and spicy Madras curry paste, to delight the senses and leave the tongue tingling !
Prep Time
5 min
Total Time
5 min
Ingredients
- 2 1⁄2 tbs ground coriander
- 1 1/2 tbs ground cumin
- 1 tsp mustard seeds (brown)
- 1⁄2 tsp cracked black peppercorns
- 1 1/2 tsp chilli powder (I used cayenne)
- 1 medium red chilli, seeds removed and sliced finely
- 1 tsp ground turmeric
- 2 crushed garlic cloves
- 2 tsp fresh ginger (grated or crushed)
- 3 -4 tbs of white vinegar (or Apple Cider Vinegar)
Instructions
- Put all ingredients except vinegar into small bowl and mix together well. If you like it a little smoother you can blitz it with a stick mixer on in a blender.
- Add the vinegar and mix to a smooth paste.
Notes
- Notes: Keeps for up to a month in an airtight container in fridge or freeze.
Opti Cook https://opticook.org/
Madras vegetable curry
2015-08-12 01:46:42
Serves 8
A hot and spicy addition to an optifaster's diet !
Prep Time
10 min
Cook Time
35 min
Total Time
35 min
Ingredients
- 2 tbs coconut oil
- 1 cup cauliflower riced
- 1 cup water
- 3 drops of coconut essence
- 1 brown onion, sliced
- 2 medium tomatoes, diced
- 4 cups of vegetables, cut (whatever you have available)
- 1 cup of stock , salt reduced (either beef, chicken or vegetable)
- 1/4 cup fresh coriander, to serve
Instructions
- For the coconut milk, in a small saucepan heat 1 tbs coconut oil on medium heat. Add cauliflower and cook for 2 mins stirring. Add water and coconut essence. Cook for 15 mins then blitz.
- In a large frying pan, heat oil till hot over med-high heat. Stir in onion and the Madras curry paste and cook till onion begins to brown.
- Add tomatoes & cook for 3 minutes. Reduce heat to low and stir in your vegetables,coconut milk and stock. Simmer until vegetables are tender, approximately 20 minutes, stirring occasionally.
- Stir in the coriander, season and serve with Turmeric rice.
Notes
- Use whatever vegetables you have available in your fridge. I usually use carrots, eggplant, zucchini, broccoli and green beans.
Opti Cook https://opticook.org/
Turmeric cauliflower rice
2015-08-12 01:48:58
Yields 6
A tasty version of cauliflower rice, also looks lovely on the plate with an orange glow.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 tsp coconut oil
- 4 cups of cauliflower florets
- 1 tsp turmeric
- 2 cups of stock
Instructions
- Using a food processor, process cauliflower florets until very finely chopped.
- Heat coconut oil in a large saucepan over medium heat. Add cauliflower and turmeric. Mix and then add the stock. Cook, stirring occasionally, for 20 minutes or until cauliflower is tender and light golden colour.
Opti Cook https://opticook.org/
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