Recently I went to Dartmouth. Dartmouth is in Devon. Devon is on the south coast of England. I went there to stay with an equally foodie friend of mine and to chill out, enjoy the quaint village-y feel, and cook some tasty food. I'm not going to bore you with too many details of what I got up to, but I thought you might like to see some rather eerie photos that I took. Plus, I made up a dish that actually had one of my friends licking the bottom of the saucepan, so thought I'd share that with you too.
This is my first post which isn't 100% foodie, but I do think it will be enjoyable, so my advice would be make a cup of tea, put some slippers and some tunes and on, and have a flick-through these photographs to the warming potato-coconut curry at the end.
Let me know in the comments below if you enjoyed the non-foodie photos, or if you think I should stick to food all the way!
We had to wait a while at the train station. It gave me time to realise it had a unique, mysterious feel to it, with the bleak light doing little to liven up the sad-looking string of pennant flags in the distance.
Herbs had been planted in a bed at the station for anyone to pick. Made me smile. It's the little things, right?
Having fun with my reflection in the windows of the train...
The view from the house was stunning. The weather so spooky as well.
My friends podding broad beans and prepping dinner.
I can still smell the smoke in my hair.
Svenja's second amazing meal. Soba noodles with aubergine & red onion. Mmmmmmm.
Which brings me on to my own creation. Anticipating the amount of beer I was going to drink on our last evening (beer pong was set up and ready to go..) I thought a filling, warming potato curry would really fit the bill to line everyone's stomach and just be yummy in general.
My favourite trick at the moment is adding a small amount of peanut butter when cooking with coconut milk. It adds a Thai element that complements all the earthy spices like the cumin and coriander seed.
Potato, Mushroom & Coconut Curry
|3 tbsp||coconut or neutral oil|
|2 medium||white onions, finely chopped|
|4 cloves||garlic, finely chopped|
|1 thumb||(approx 3 tsp) ginger, finely chopped|
|1-3||green chillies (depending on your heat preference. Deseed for further heat reduction.)|
|1 tbsp||ground cumin|
|2||tsp ground coriander|
|1 tbsp||peanut butter|
|1 large or 2 medium||tomatoes, diced|
|5 medium||button mushrooms, chopped|
|1-2 large||potatoes depending on how big they are (you can use sweet potatoes if you'd prefer, too. Just increase the cooking time by 15-20 minutes), chopped into bite size cubes|
|1 x 400ml/14oz can||coconut milk|
|1 large||handful baby spinach leaves|
|1 tsp||garam masala|
|1||good grind of black pepper|
|1||handful fresh coriander|
- In a large saucepan, heat the oil over a medium-high heat.
- Reduce heat to medium, add the onions and cook for 10 minutes, stirring so they don’t burn.
- Add the garlic, ginger and chillies and cook for a further 5 minutes.
- Now add all the cumin, turmeric, ground coriander and peanut butter and stir until mixed in.
- Add the tomatoes and cook for 2 minutes, then add the mushrooms, mix in, and cook for a further 2 minutes.
- Add the potatoes and cook for 2 minutes.
- Add the coconut milk, bring to a boil, then reduce to a simmer. Simmer for approximately 20 minutes, or until the potatoes are cooked through. If using sweet potatoes instead, they will take longer.
- Add the spinach leaves and stir them in so they wilt.
- Stir in the garam masala, salt and pepper. Add a good squeeze of lemon, too.
- Ladle into bowls and garnish with fresh coriander. Serve alongside rice, poppadoms and/or naan bread.