ETHIOPIAN BERBERE CURRY

THIS delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala — it has a fantastic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables you have to hand. I learned the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in his country’s cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry.

SERVES 4

l 250g red Camargue rice, soaked in water for at least 20 minutes, then drained l 2 tbsp coconut oil l 2 red onions, thinly sliced into half-moons l 3 tsp berbere spice blend (or see tip) l 100g baby tomatoes, halved l 100g peas (fresh or thawed) l 200g mangetout l 150g broccoli, broken into 3cm florets l 400g tin chopped tomatoes l 400g tin coconut milk l 350ml vegetable stock l 1 tbsp peanut butter (smooth or crunchy) l 25g fresh coriander, finely chopped MELT the oil in a large saucepan over a medium heat, then add the onions with the spice blend and cook for 2 minutes, stirring. Add the baby tomatoes and cook for a further minute. Toss in the peas, mangetout and broccoli florets, stirring to coat them in the spices, then add the chopped tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes while you cook the rice. Tip the rice into a dry saucepan over a medium heat. Cook the grains for 1-2 minutes until they are dry and smell toasted, then add the vegetable stock and peanut butter, stir, cover and simmer for 15 minutes until the rice has absorbed the water and the grains are cooked. Stir most of the chopped coriander into the curry and scatter the rest on top of the rice as a garnish, before serving.