Fragrant Coconut Curry

It's been a long time since our last post, but we're back! Back to this transformed yet familiar space, with a new intention to create, learn and share. The blog's new name 'Putumayo Kitchen' was inspired from our magical time in Colombia... a year of adventure and change. Putumayo is a Quechua word and translates to 'the opening of a river', with 'putu' meaning 'spring forth'. 

Another thing that inspired us about Colombia was the availability of coconuts! It was amazing being able to get cheap fresh coconut from the market and we used it all the time to make curries, milk, stir fries and smoothies. This is a curry recipe we've been working on back at home which works great with either fresh or dessicated coconut.  The flavours are quite subtle and its deliciously sweet and aromatic. Aside from the curry paste it's easy to adapt with whatever ingredients you have, and the level of spiciness is totally up to you! 

Fragrant Coconut Curry

Ingredients (Serves 4 as a main meal with rice)

For the Curry Paste:
1 cup of unsweetened dessicated coconut
1 tbsp of coconut oil
1 medium onion, chopped  
1 inch of fresh ginger, chopped
2 cloves of garlic, chopped  
3 heaped tsps of ground almonds
3 tsps of coriander seeds
1 tsp of brown mustard seeds
2 small cinnamon sticks
1/2 tsp of fennel
12 black peppercorns
6 cardamom pods
3 cloves
1 large pinch of sea salt

Other Ingredients:
1/2 a tin of coconut milk
Most vegetables would work in this curry. Feel free to use whatever you like/have! 
We used- 
1 yellow pepper, sliced
1 medium onion, sliced
1 courgette, cut into strips
1 large carrot, cut into strips
1 green chilli (optional)
salt, to taste
fresh coriander, to serve

1. In a frying pan, lightly toast the ground almonds until golden. Place in a bowl and set aside to cool. Now time to make the rest of the curry paste. 
2. Fry all of the spices in coconut oil for 30 seconds to 1 minute, until the mustard seeds begin to crackle. 
3. Add the chopped onion and fry until lightly golden. Then add the ginger and garlic and cook for 1-2 minutes.
4. Add the dessicated coconut to the pan, and stir fry for a few minutes until golden. 
5. Let the mixture cool slightly, before adding to a food processor or blender along with the ground almonds, salt to taste and enough water to grind everything into a smooth paste. (We used around 1.5 cups of water, but feel free to add more if you need to). 
6. For the vegetables, fry an onion until soft (with the chilli if using), then add the pepper and continue to fry for a few minutes. Add in the carrot and courgette and stirfry until cooked. If the vegetables begin to stick to the pan, add a few teaspoons of water. 
7. Once the vegetables are cooked, mix in the coconut paste and cook for a few minutes. Finish with the coconut milk and lots of fresh coriander. Serve and enjoy! 

Fragrant Coconut Curry