Well I was overdue on making another curry after stocking up on organic dried ingredients and I had the necessary tins of coconut milk too, so curry it was to be.
I have fairly recently redicovered a like for parsnips , when cooked right anyway as they absorb flavour well and are quite sweet if added to crock pot or casserole dishes etc. So parsnips along with butter beans which I don't normally put in curries were going to be the main bulking ingredient.
As always a good portion of mushrooms and onion were going in as expected with a curry, along with some tomatoes and to add a subtle sweetness I added a small jar of apple sauce.
Turned out well in the end, and as I needed to use up a small block of tofu I added that at the later stages so it wouldn't break down, so it's entirely optional if you add it too as it was mainly an extra protein source.
You can also swap out the Butter beans for Chick peas too, as I regularly use Chick peas in coconut curries.
So here is the list of ingredients and rough quantities for 8 adult portions...
Main ingredients:
500g of Butterbeans (500g dried and then soaked overnight) If tins you will need 2x400g tins
300-500g of Chestnut or White mushrooms sliced
300g of Parsnips chopped into chunks
2 x Medium sized White onions
2 x 400g tins of Chopped Tomatoes
2 x 400ml tins of Coconut milk (Add these halfway through).
1 x Small jar of Apple sauce
Seasoning and spices etc:
2 x Veg stock cubes
2 x Teaspoons of Turmeric powder
2 x Teaspoons of Garlic powder
2 x Teaspoons of crushed Garlic
2 x Teaspoons of Ginger powder
40-60g of Curry powder to suit tastes
Also:
3/4 pint of hot water to mix with all the spices above and stock cubes etc.
Veg gravy granules for the final stages to thicken up the consistancy if necessary.
Cooking instructions:
I used a Crock pot so a fairly slow cooker. but you could use a casserole dish also, or whatever you cook your curries or casseroles in normally, but it must be covered.
Put the Butterbeans in first as they need to cook the longest and need to absorb the flavours of the spices etc the most, then the parsnips and sliced mushrooms and onions.
If you want start those of cooking first so they get the best chance to absorb the 3/4 pint of water with all the spices and curry powder, and then half way through cooking add the chopped tomatoes and the coconut milk. If you just want to do it all in one go that will work too, it will just need a few stirs along the way.
Finally once it all seems cooked and has been bubbling away add optional veg gravy granules to thicken up the overall consistancy and remove from the heat.
If you decided to add Tofu near the end put it in half an hour before the end so it has time to soak in some flavours.
That's it, all done. Portion up and if putting in Tupperware/takeaway containers to refridgerate or freeze try adding a little of coconut milk from a carton when you reheat, subject to how thick your sauce is.
Enjoy!
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