SWAHILI CURRY

This recipe has been created by chef Ben Fuller (@sahavegan)

4 tablespoons of coconut oil 
300g Red Onion, diced 
2 tablespoons of ginger and garlic paste (one thumb of ginger, 4 cloves of garlic)
1 and a half cans of chopped tomatoes 
4 tablespoons of tomato puree 
350g coconut yoghurt 
6 teaspoon ground cumin 
2 teaspoon ground cinnamon 
1 clove 
2 teaspoon ground black pepper 
5 green cardamon 
Salt to taste 
2 large waxy potatoes, peeled and sliced into thin rounds
3 carrots, peeled and sliced into thin rounds 
2 packs of Arley’s Plant based beef pieces 
1 tablespoon of plant based Butter
1 and a half teaspoons of sugar 
(Optional) 3 tablespoons of coriander, finely diced

1. Peel the ginger and garlic and then blend or mince into a paste using a blender or pestle and mortar (or finely mince with a knife). 

2. Heat 2 tablespoons of the coconut oil in a large non-stick frying pan over a medium-high heat. Add the diced red onions and cook for 15-20 minutes, until softened and golden, stirring often and adding small splashed of water if needed to prevent sticking. Set aside.

3. Heat one tablespoon of coconut oil and add the ginger and garlic paste. Fry for 2 minutes, stirring often, and then add the canned tomatoes and tomato puree. Cook for 10 minutes, stirring occasionally. 

4. Add the cumin, cinnamon, clove, black pepper, green cardamon, a pinch of salt and a small splash of water and fry for 2-3 minutes until fragrant. 

5. Add the coconut yoghurt and allow to cook for 10 minutes, until the oil appears on the top of the sauce. 

6. Add the potatoes and carrots and half a cup of water and then cover the pan with a lid and leave to simmer for about 15-20 minutes, until the vegetables are cooked and tender, stirring occasionally. 

7. In a separate frying pan, heat the remaining tablespoon of coconut oil over a medium heat and add the Arley’s beef pieces. Stir fry for 4-5 minutes until lightly crisp. 

8. Add the beef pieces to the curry when the vegetables are cooked and then stir in the sugar, butter and the cooked red onions. 

Swahili Biryani Rice

1. Mix the turmeric and saffron together in a bowl with a tablespoon of cold water and mix. 

2. Heat 6 cups of water (1400ml) in a large pot and add a pinch of salt. When boiling add the soaked rice and butter and cook over a medium high heat for 8-9 minutes, until the rice is tender. Turn off the rice, pour over the saffron and turmeric mix, and then cover the pot with a lid and leave to sit for 5 minutes. Season to taste with salt and then serve with the curry. 

3. Season with salt to taste and serve with the biryani rice and sprinkle the coriander over the dish.