This easy peasy curry is inspired by a recipe by Mimi Spencer – one of the authors of The Fast Diet. Mimi’s purpose was to create a low-calorie delicious meal for fasting days. Here I have removed that restriction and made my own version, which is not particularly fattening but probably not suitable for those days, if you happen to be following the diet.
The first time I made this I followed her recipe to the letter. I had a feeling this was yummy even though it was a fast diet recipe and low in calories. Easy curries always work. There is a set of ingredients you just know go well together – curry, coriander, chilli, coconut milk. A no-brainer. What I also liked about Mimi’s recipe was the practical side of it – shop-bought curry paste (no shame here!), coarsely chopped things, one-pot cooking.
As predicted, it was lovely. And it was also light and fragrant, healthy and easy to prepare.
Since then I have made a more indulgent version and incorporated some of my usual suspects – olive oil and garlic. I also made a few adjustments to the cooking times, the ingredient amounts, added sugar to balance the acidity and swapped the low-fat coconut milk with the full fat version. It worked really well and I thought was worth a post. My husband loves it and my boys conditionally love it, the condition being no chillies added! If you are not into too much heat you can always add only half a chilli or none at all, in case you have untrained little mouths to feed like I do.
Whichever way you choose to do it, the result is a really tasty and healthy curry you can prepare in about 30 minutes.