Keralan

A bright and aromatic South Indian style dish, blending slow-cooking with fresh curry leaves, turmeric, ginger, red chillies, coriander, lime and toasted spices 

 cooking guide (for two people)*

we recommend taking your gnom! out from the freezer a minute or two before you start cooking 

• Heat 1 tbsp oil (we like coconut oil, but any works)

• If using meat or chunky veg, add now and cook until browned (if prawns or tofu then add later) - set aside once cooked and add back in after adding the coconut cream 

• lower heat and add your gnom! - cook gently for 2–3 minutes to release flavours/aromats

• Important bit! - for 2 people, stir in half a can of good quality coconut milk or a small (160ml) tin of coconut cream - this keeps the flavour and texture just right (you can use the same quantity tomatoes or passata if you like). Simmer 2-3 minutes on medium

• add your protein

• add any veg and cook through 

• serve with steamed rice

*the above is just a guide, you can tweak this as much as you like!

If you're cooking for 4 then add 2 gnoms! and double up your coconut milk/cream - you can do the maths!  If you’ve used half a can of coconut milk then put the rest in an ice cube tray or similar and freeze for next time 

gnom!