BEE Loved a Curry!
Kev being English (and now recently Australian) enjoys a GOOD curry. Often with bought currys
you don’t know exactly how it is prepared and what type of ingredients are actually used. Many
contain vegetable oils, sugar and nasty preservatives so to avoid this i created a curry recipe
inspired by the amazing Pete Evans and using our tea blend BEE Loved!!
Prep time: 20 minutes
Cooking time: 40 minutes
1/4 cup of BEE Loved tea crushed (mortar & pestel works well)
4 tablespoons coconut oil
1 x 400 ml can coconut cream
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 garlic cloves, crushed
1 large onion, diced
2 tablespoons lemon juice
1/2 teaspoon paprika
Pinch of sea salt
3 tablespoons tomato paste
3 teaspoon ground turmeric
Your choice either:
2-3 cups of chosen vegetables or
Protein of your choice:
700g chicken thigh fillets, cut into bite-sized pieces
500g grass fed beef diced
500g of prawns or chosen seafood
1 large saucepan
A slow cooker- optional (great if using meat)- adapt recipe to add ingredients all in at once and leave to do its
magic all day- my go to option if its tea delivery day.
Mortar and pestle (or something to help crush the BEE Loved herbs)
Heat the coconut oil in the saucepan over medium heat
Add the onion and sauté for 3 minutes until translucent
Then turn the heat down to low and stir in the crushed BEE Dreamy, the garlic and spices
Allow the flavours to activate then add tomato paste and allow it to continue to cook for a good minute or two
Add salt, lemon juice, coconut cream mixing all through thoroughly
Once added, allow it all to be brought to simmer, turning the heat back up to medium
Add protein or vegetables stir and coat with your newly created sauce
*Note if you are using vegetables you may need to add 1/4 cup of stock until veggies are sautéed.
Cover the pan with a lid and cook, stirring occasionally, for 20–25
minutes, or until the protein (if using) is cooked through and the sauce has thickened.
Then Voila !!
Dinner is served.