Garlic curry

15 minutes

25 minutes

Servings: 2- 4

A delicious and easy to do curry and one that is good for you. The most difficult part is peeling the cloves of garlic but one that is worth the effort

2 bulbs fresh garlic
peel the individual cloves and cut the really big ones into two
2 green chiilis sliced
1 small onion diced
1 sprig curry leaves
1 small tomato diced
1 tbsp fenugreek seed
1 tbsp black mustard seed
2 tbsp unroasted curry powder
3 cm piece fresh ginger, chopped fine or grated
1 cinnamon stick
10 cm piece of fresh pandan leaf
1/2 tbsp fresh grated turmeric or turmeric powder
1 cup coconut milk
salt, water,
oil (coconut or canola)

Break open the bulbs of garlic and peel the individual cloves. It is easy if you cut off the hard end and use a small paring knife to remove the skins.
Fry the onion, ginger and cinnamon and curry leaves in a little oil. Add the peeled garlic cloves and fry until just golden. Add the curry powder, tomatoes and the fenugreek, mustard seeds, turmeric, chillis and pandan leaf. Add about 1 cup of water and bring to the boil, add the coconut milk and salt to taste. Simmer for 20 – 25 minutes until the cloves of garlic are just tender. Don’t over cook. Serve with steamed rice or rotis