This week I’m bringing you an easy, tasty weeknight curry using the Soup Maker Plus from Cuisinart UK! I used to not like curry at. all. This fact has been pretty unfortunate living in the UK, where Indian food (which, if you didn’t know, heavily features curries) is probably the main cusine after our own. I think the major thing that put me off was the monotonous and mundane use of throwing pre-mixed ‘curry powder’ into a dish and calling it a curry.
It wasn’t until my mum started making Thai green curries with homemade paste that I really changed my mind. The fresh, light flavours and heady scent were too enticing not to love. I started looking around at curry paste recipes and found that the blends of flavours were all the things I love – cinnamon, ginger, coriander, cumin…
I’ve since found that I actually DO like curry! Not the boring ‘chuck a tablespoon of curry powder into tomato sauce’-type. But the kind with freshly toasted spices and coconut milk to calm the heat and carry the flavours. I really find that a homemade paste makes all the difference. BUT I sometimes do lack the motivation to make the paste as then I have to try and scrape it all out of the bottom of my blender which can be a nightmare. That’s why when Cuisinart asked me to develop a curry recipe using their soup maker plus, I was a keen bean.
Instead of toasting the spices in a separate pan, blending the paste in my blender, scraping it into a pot and cooking the curry there, it was all done in the soup maker. By using the heating function in the soupmaker I was able to toast the spices and garlic together right in the jug. I then used the blend function to blitz up the paste. Finally I used the heating function again to simmer the paste & coconut milk with the broccoli and prawns to cook them through. Super easy! If you’re drooling at the thought of how your curry prowess/motivation could improve with a soup maker then keep an eye on my instagram page – in a few days I’m hosting an instagram giveaway for one!!
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 3 cloves garlic , , peeled
- thumb sized piece of fresh ginger , , grated
- handful of fresh coriander
- juice of 1/2 a lime
- 1 tbsp kaffir lime leaves
- 1/4 tsp chilli powder
- 1/2 a red onion , , finely chopped
- 400 ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 200 ml water
- 200 g purple sprouting broccoli
- 1/2 a mango , , diced
- 200 g frozen , , cooked & peeled prawns
- cooked brown rice , , fresh coriander, chopped spring onion, crushed cashews
- Place the olive oil, ground cumin, ground coriander, garam masala, ground turmeric and garlic into the soup maker. Set the timer for 1 minute at ‘saute’, stirring often, to toast the spices.
- Add the ginger, coriander, lime juice, kaffir lime leaves and chilli powder. Blend into a chunky paste, scraping down the sides of the jug as needed.
- Add the red onion and set the timer for 2 minutes at ‘saute’. ‘Stir’ occasionally to prevent the onion from burning.
- Pour in the coconut milk, fish sauce, palm sugar and 200ml of water then blend until smooth.
- Add the broccoli to the soup maker and set the timer for 10 minutes starting on ‘high’ heat. Once the mixture comes to the boil, turn the heat down to ‘simmer’ for the remaining time.
- Add the frozen prawns and diced mango and ‘stir’ in. Set the timer for 2 minutes at ‘simmer’.
- Serve the curry warm with brown rice, coriander, spring onions and cashews.
Thanks to Cuisinart for sponsoring this post. All opinions are my own 🙂