Spicy Coconut Curry Mussels

Spicy coconut curry mussels

Mussels are one of my favourite ingredients and they are so good for you too - packed with minerals and nutrients - including zinc, selenium and vitamin B12.  Check this article out for more information about the health benefits of mussels and why they are good for us.  

Mussels are really versatile and work with a variety of diverse flavours, from a simple moules marinieres, to a sauce flavoured with Roquefort cheese - a particular favourite I discovered on a recent trip to France. However I was in the mood for a dish with some curry spice and coconut so came up with this recipe for spicy coconut curry mussels.  This recipe has a gentle heat from the curry powder and chillies and the addition of coconut milk creates a lovely creamy curry sauce - perfect for mopping up with crusty bread and chips.  An ice cold beer on the side would be great too!  

A quick and easy recipe for mussels - my spicy version of moules-frites - ready in less than 10 minutes.

Spicy Coconut Curry Mussels 

serves:  2 

recipe author:  chip butties and noodle soup

preparation time:  5-10 minutes
cooking time:  less than 10 minutes

ingredients:

1 kg mussels (I got mine from Exmouth Mussel Company from Abel and Cole) 
1 onion - finely chopped
2 cloves garlic - crushed
250ml coconut milk
1 level tbs curry powder (I used Chief brand which contains coriander, turmeric, cumin, fenugreek, salt, fennel and chillies)
1-2 fresh chillies - finely chopped
2 tbs chopped coriander 
wedge of lime to serve
2 tbs vegetable oil

method:

1. prepare you mussels by washing rigorously in cold running water, discard any that remain open and do not shut when given a sharp tap. Remove the 'beard' if present by giving it a gentle tug which should be enough for it to come away from the mussel.  
2. heat your oil in a pan before adding the onion and garlic - fry for a few minutes until softened
3. add the curry powder to the onions and fry off for about 1 minute before adding the coconut milk
4. add your cleaned mussels, stir around, then put the lid on to allow the mussels to steam for a few minutes
5. the mussels are done when they are all opened - this should take about 3-4 minutes.  Discard any mussels that are broken or unopened. 
6. add your chopped chilli and coriander to the mussels and serve in large bowls with lime wedges, a crispy bowl of frites/chips and big chunks of crusty bread to mop up the spicy juice. 

I hope you give this recipe a try.  Please do leave a comment and let me know how you get on and any favourite ways you have of cooking mussels.  

If you are a fan of mussels check out my capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo

I have also entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

roasted cauliflower with garam masala and fennel seeds

A recipe inspired by Beth at OMG Yummy and her roasted cauliflower, and my new veg box from abel and cole. So combining inspiration with a craving for a dish using Indian spices here is my recipe for roasted cauliflower with garam masala and fennel seeds.  This recipe uses the leaves of the cauliflower too - so more nutrients and less food waste! A great vegetarian dish on its own, but also works well as a side dish with a selection of others curries. If you are looking for curry recipe ideas check out my tomato and coconut lentil dhal curry. I think this would go really well with the roasted cauliflower.  I hope you enjoy - let me know what you think....

Serves: 3-4 as a side dish
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
Recipe author: chip butties and noodle soup

Ingredients:
1 cauliflower (leaves finely chopped and cauliflower divided into florets)
2 cloves garlic chopped
2 tsp garam masala
2 tsp fennel seeds
2 tbs oil
Salt and pepper to taste

Instructions:

1. Preheat the oven to 190C
2. Add the prepared cauliflower to a roasting tin then toss in the oil, garlic and spices. Add about 1/2 cup of water to the pan to add a little bit of steam to the cooking process.
3. Roast for 25-30 minutes until nice and crunchy on the outside and soft and tender in the middle. 
4. Serve as a side dish or a vegetarian main  - I mixed it with some plainly cooked rice. As I am a chilli fiend I would also serve with a dash of hot and sweet chilli, garlic and ginger jam.  This is of course entirely optional! 

tomato and coconut lentil dhal curry

Recipe:  tomato and coconut lentil dhal curry

 

 

This is a healthy, comforting dish that you just know is doing you good when you eat it .  Flavoured with immune boosting ginger, garlic and chilli this curry is great for a cold winter evening.  Inspired by an Indian dhal (also spelt dal, daal, dahl) a lentil stew which is a staple of the Indian diet.  Packed with protein - this makes a great vegetarian main dish. 

I love curries and chilli and get a bit distracted if I don't get my daily chilli fix in at least one of my meals.  I have heard there is such a thing as chilli addiction.......
You can obviously add more or less chillies depending on their strength and your preference. 

preparation time:  10 minutes
cooking time:  1 hour
serves 4
author:  chip butties and noodle soup

ingredients:

2 cup green lentils (or lentil of choice - but remember to follow your packet cooking instructions as it may be different from mine)
2 tin chopped tomatoes
6 tbs dessicated coconut
1 chopped onion
2 tsp fennel seed
2 tsp coriander seed
2 tsp cumin seed
2 tsp mustard seed
2 tsp turmeric
2 bay leaves
4-5 cloves garlic crushed
4-5 chillies
3 inches grated ginger
1 tbs oil
1 litre boiling water or veg stock
salt and pepper to taste

• wash lentils thoroughly in cold water then add to a pan with cold water and the turmeric and boil uncovered for 15 minutes
• while this is happening add the oil to another pan and when hot add the chopped onion.  Fry until golden brown and caramelised. 
• when the onions are browned add the spice seeds and bay leaves and fry for a few minutes to release the flavour.

• then add the ginger, garlic and chillies and continue to fry for a few minutes before adding the  tomatoes and dessicated coconut.

• stir this together and top up with about 1 litre of boiling water or stock

• simmer for about an hour - until the lentils are soft.

 

 

• add salt and pepper to taste
• this can be served with rice, flat bread or potatoes.  I served this with simple boiled white rice and my za'atar roast potatoes

I have just updated this from an earlier post as a recipe to be shared as part of The Ordinary Cook's food poverty challenge for May 2013.  The aim is to create a family meal for 4 for less than £3.   This recipe comes in on budget and is really healthy and tasty too. 

The Ordinary Cook Food Poverty Challenge

 

For more information about food poverty and current initiatives to raise awareness check out live below the line and www.globalpovertyproject.com

I hope you enjoy the recipe and let me know how you get on...

easy flat breads

This is a really quick and easy recipe for a flat bread or chapati made with gram flour (besan). This flour is made from chick peas so is also high in protein and also gluten free.  I had these to accompany a potato curry the other night - but they would be great with any stew, dips or even on their own - they are quite 'moreish'.  They really are very easy and only take a few moments to put together.  You can substitute the gram flour for plain/all purpose flour if you would prefer and they would work just as well, but I like the interesting 'nutty' taste of the gram flour.  

ingredients:

1 cup gram flour (or plain flour/all purpose flour would also work well - either plain or wholemeal)

1/2 cup warm water

1 tbs oil 

1 tsp salt (or to taste) 

additional optional extras:

1 tsp kalonji (onion) seeds

1 tsp cumin seeds

1 tsp fennel seeds

The above recipe makes 4 flat breads - but can easily be multiplied to make more according to what you want. 

preparation time: 5 minutes

cooking time:  approx 2 minutes per flat bread 

instructions:

• add gram flour and salt to a bowl

 

• add the warm water and oil gradually and mix to a dough with your hands.  You may need a little less or more water - don't worry as you can always add more flour if it gets too sticky.  

 

• divide the dough into equal balls about the size of a golf ball and roll out thinly on a well floured surface (the gram flour is quite sticky so do make sure you have plenty of flour on your rolling pin and surface to prevent sticking)

 

• fry the flat breads in a hot un oiled pan for about 1 minute a side - they are ready to turn when bubbles appear on the top side of the flat bread
• keep warm in a clean tea towel as you prepare the others.

 

• serve warm with dish of your choice - let me know how you get on - Enjoy :)