Kyra's Curry

Serves 4

We name a lot of our recipes in honour of memorable animals we have encountered and this one is no exception! We were visiting some friends and their menagerie of rescue animals at their new piece of paradise when one of the dogs, Kyra suddenly fell violently ill. Turned out she had been secretly scoffing horse chestnuts – conkers – which are highly toxic to dogs! While her owner rushed her to the emergency vet, Jackie set about making everyone dinner in their completely unfamiliar kitchen, using whatever she could find. The result was this dish, everyone loved it and it is now known forever as ‘Kyra’s Curry’. Full of flavour, with a delicious peppery hit, it’s definitely worth spending an extra minute or two crushing the whole peppercorns yourself, rather than using the ready ground stuff, as it really makes this dish.

Kyra's Curry by Jackie Russell Photo: B Wilson

Ingredients:

1 tbsp whole black peppercorns
½ cup fresh chopped coriander, plus extra to garnish
3 tbsp water
1 tbsp madras curry powder
3 medium-size potatoes (or 6 small)
1 400g can chickpeas, rinsed and drained
1 400g can whole peeled tomatoes
1 400g can coconut milk
½ cup water
1 tbsp tamari /soy sauce (use tamari if gluten-free)
Salt, if required, to taste
 

Method:

First, measure the peppercorns into a pestle and mortar or blender. Add the chopped coriander as well, then blend or pound the two together until well mashed into a sort-of paste.

Put the first three tablespoons of water into a large skillet or frying pan and add the pepper and coriander paste. Cook over a medium heat for a couple of minutes, stirring regularly. 

Add in the curry powder and mix well to combine, then keep cooking a couple of minutes longer. If the mixture starts to dry out too much, you can add another splash of water.

Throw in the potatoes, chickpeas, tomatoes, coconut milk, tamari and water and stir all together well.

Bring everything to the boil, then reduce heat and simmer gently for approximately an hour, until the potatoes are tender and the sauce has reduced and thickened.

Taste for seasoning, adding salt if necessary and serve, garnished with the extra fresh coriander.