I didn’t think I would ever be posting a curry recipe that used chilli. I am so averse to really spicy food. We never had it growing up so I am not used to it. However, Riverford kept sending chillis to me last year so I started to experiment. I love that I can make this sauce super quickly, and use it as a base to a very quick evening meal. I soak the rice in the morning and then throw it all together later, ready for dinner. I have included how I use the sauce below, but you could use it however you fancy.

Ingredients:

• 90g fresh coriander

• 1 red chilli (use 2 or 3 if you like it hotter - mine is very mild - I also take the seeds out, leave them in if you like the heat)

• 8 cloves of garlic

• A big thumb of ginger peeled

• 1 small-medium white onion

• 2 red romano peppers

• Juice of 1 lemon

• Juice of 1 lime

• 1 tbsp ground turmeric

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1 tbsp maple syrup

• A good grind of sea salt

• A really good grind of black pepper

Method:

1. Put it in the blender and blend it all!

How do I use it?

• I cook off one head of organic broccoli and one head of cauliflower, with 2 medium sized sweet potatoes, which I have chopped small in some coconut oil. Once it is starting to soften slightly I throw in the curry sauce, with a can of Biona organic coconut milk. I then cover and let it simmer, adding more water as needed, until the vegetables are nearly cooked to the way I like them. I then add in 2 cans of organic chickpeas (drained and rinsed), and adjust the salt to taste. I also add in 1-2 drops (start with less and add more as you prefer) of pure Lemongrass essential oil (make sure to pick a brand that is pure enough to safely ingest) - super handy as organic Lemongrass is not easy to get hold of.

• I serve it with either brown rice (pre-soaked for easier digestibility (see why here) and cooked) or white basmati rice (which I again soak before, and then I cook it in one can of Biona coconut milk, and the rest water - that’s for 2 cups of rice before soaking).

The photos below are of the delicious, colourful ingredients in the blender before I blitz it, and then the final meal (this was actually leftovers for lunch on Friday, after the main meal on Thursday evening).

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.