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Curry with Organic herbs

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

 

INGREDIENTS

 

1/4 cup of BEE Loved tea crushed (mortar & pestel works well)

BEE Loved

BEE Loved Tea

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

Tumeric

Tumeric

Your choice either:

2-3 cups of chosen vegetables            or

Protein of your choice:

suggested…..

700g chicken thigh fillets, cut into bite-sized pieces

500g grass fed beef diced

500g of prawns or chosen seafood

EQUIPMENT

 

1 large saucepan

Wooden spoon

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)

 

METHOD

 

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.

 

Feel free to garnish with coriander or parsley

Parsely

Parsley

Serve with your desired rice or rice substitute.

Our reference is cauliflower rice: grate the cauliflower and then sautéed

with a touch of coconut oil and salt & pepper for a few mins but you can

also use quinoa in the same way.

Cauliflower rice

Cauliflower rice

This recipe serves 4

ENJOY

Bees out!!

About Bees Knees Teas

'The Beehive' is an open community created for cross pollinating ideas on health and sustainability for ALL BEEings.

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