He’s our other man from Belfast: Northern Irish chef Paul Rankin has flown all the way from the Emerald Isle to cook up a storm in our kitchen.
Impress your friends and family (maybe even your dad this Father’s Day) with a super summery, guilt free, vegetable curry which is sure to hit the spot over the weekend.
2 tbsp sunflower oil
2 large onions
4cm ginger - chopped
4 cloves garlic
3 tbsp curry paste
Cardamon cracked, optional
4 medium potatoes cut into 2cm cubes
100g green beans cut in half and blanched for 2 minutes
150g tomatoes orange and red
1 can drained chic peas
1 can coconut milk
Heat the oil in a large pan. Cook the onions gently for 10-15 minutes. Now add the curry paste and cardamon and mix through. Cook for two to three minutes. Add the potatoes, and around 300ml of boiling water and the two stock cubes. Simmer gently for around five minutes or until the potatoes are tender then add the chic peas.
To make the rice, rinse, place into a pan and add cold water up to your first knuckle or around 2cm. Add the cardamon pods, cloves, cinnammon and turmeric .
To the curry add the coconut milk to the curry.
Once the rice is almost ready, add the green beans, tomatoes and coconut milk to the curry and simmer for one minute. Serve with the coriander, chillis and naan .