Honeyoc
Is a crunchy mama!
My husband really loved this, he said it was better than what we had at our fave Indian restaurant, Chutney Mary’s! A huge compliment!!
SERVED WITH A WARM BUTTERNUT SQUASH, PEPPER & SPINACH SALAD
Serves 2, 3 syns or 1/2 HEB per serving
For the curry
Fresh crab (I get mine from here Blue Crab Legs, Crab Legs | Buy Crab, Crab Meat & Gourmet Seafood at The Fish Society UK )
3 tomatoes
1 medium onion
2 cloves garlic, finely grated
About a 1 inch sq piece of ginger, finely grated
Thai chillies, halved lengthways (I used 7
)
1 tbsp olive oil (6 syns or 1 HEB)
1 cinnamon stick
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1 heaped tsp garam masala
1/2 tsp turmeric
6 cardamom pods, crushed
1 tsp tamarind paste
Pinch of sugar (about half a tsp)
Fresh coriander
Soften the onions, garlic, chillies and ginger in olive oil. Add all the spices (except garam masala) and sugar and cook for about 3 minutes. Add the tomatoes and allow to simmer for about 10 minutes. Add some water, about 1/2 cup and simmer for another 10 minutes. Add the fresh crab, cover and simmer for 10 minutes. Before serving stir in the tamarind paste, garam masala and chopped coriander. Serve over rice with warm salad on the side.
For the salad
Serves 2 generously
1 red pepper
1 yellow pepper
1 green pepper
1 whole butternut squash
Juice of 1 lime
1/2 bag of fresh spinach
Salt & pepper
Peel and chop the butternut squash into cubes and season. Roast at 200C for about 45 minutes until golden brown and soft. 20 minuted before it’s cooked add in the peppers and allow everything to roast together.
When cooked throw the spinach on to the hot roasted veggies, squeeze over the lemon juice and mix everything together. The heat of the veggies will wilt the spinach slightly. Serve with the curry!
SERVED WITH A WARM BUTTERNUT SQUASH, PEPPER & SPINACH SALAD
Serves 2, 3 syns or 1/2 HEB per serving
For the curry
Fresh crab (I get mine from here Blue Crab Legs, Crab Legs | Buy Crab, Crab Meat & Gourmet Seafood at The Fish Society UK )
3 tomatoes
1 medium onion
2 cloves garlic, finely grated
About a 1 inch sq piece of ginger, finely grated
Thai chillies, halved lengthways (I used 7
)1 tbsp olive oil (6 syns or 1 HEB)
1 cinnamon stick
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1 heaped tsp garam masala
1/2 tsp turmeric
6 cardamom pods, crushed
1 tsp tamarind paste
Pinch of sugar (about half a tsp)
Fresh coriander
Soften the onions, garlic, chillies and ginger in olive oil. Add all the spices (except garam masala) and sugar and cook for about 3 minutes. Add the tomatoes and allow to simmer for about 10 minutes. Add some water, about 1/2 cup and simmer for another 10 minutes. Add the fresh crab, cover and simmer for 10 minutes. Before serving stir in the tamarind paste, garam masala and chopped coriander. Serve over rice with warm salad on the side.
For the salad
Serves 2 generously
1 red pepper
1 yellow pepper
1 green pepper
1 whole butternut squash
Juice of 1 lime
1/2 bag of fresh spinach
Salt & pepper
Peel and chop the butternut squash into cubes and season. Roast at 200C for about 45 minutes until golden brown and soft. 20 minuted before it’s cooked add in the peppers and allow everything to roast together.
When cooked throw the spinach on to the hot roasted veggies, squeeze over the lemon juice and mix everything together. The heat of the veggies will wilt the spinach slightly. Serve with the curry!
