The best curry in the whole wide world (see recipe below) is a fusion of Indian, Chinese and Thai elements with locally grown Organic Vegetables.  It will be enjoyed by all, including your nice vegetarian and vegan friends.  Because it does  not contain meat it is less likely to give you food poisoning and it does contain ingredients which help ward off winter colds.

The recipe was invented by the resourceful Wilma Proops and inspired by the cuisine of her close friend and confidante Dick Pringle (as you know, Dick is “the new celebrity chef on the block”. )  Joking apart, here are the ingredients you will need to serve four the best curry in the whole wide world!:

Ingredients for the Best Curry in the Whole Wide World

• 3 table spoons of Extra Virgin Olive Oil
• 2 large Organic Leeks, washed and sliced quite thinly
• 3 small Organic Onions, washed and sliced
• 2 inch square of fresh Organic Ginger, peeled and cut into tiny pieces
• *5-7 cloves of Organic Garlic some peeled and crushed, some peeled and fork pricked
• 5 large Organic Carrots sliced thinly
• 3 Sweet Potatoes, sliced thinly
• A very generous dash of soy sauce
• 2 Organic Vegetable Stock Cubes – dissolved in 1 pint of boiling water
• 1 tin Organic Chick peas, rinsed
• 1 packet of Creamed Coconut, crumbled
• *15 Organic chillies, washed and sliced (seeds in or take them out if you’re a scardey cat)
• 2 heaped desert spoons of curry powder
• 1 bag of Organic Spinach, washed

Please Note: Quantities of the ingredients marked * can be altered to taste but this might prevent your cook producing the best curry in the world.

Method to Cook the Best Curry in the Whole Wide World:

Put the olive oil in a big frying pan and add the organic leeks, onions, ginger, garlic and chillies.  Cook for about 6 minutes or until the onions and leeks mush up slightly.  Stir the pan and do not allow to catch – burnt garlic is disgusting and will prevent the best curry in the world from being produced. Add the carrots and sweet potatoes, cook for a further 5 minutes.  Add the curry powder and stir in with the Soy Sauce.  Add the stock and bring to a light boil.  Add the chickpeas.  Now add the crushed coconut and stir to allow it to dissolve.  Cook until the carrots and sweet potatoes are almost done.  Now add the Spinach.  This will take 3 minutes more.- you might need to add a tad more boiling water and you will need to cover to cook the spinach.    When you take the lid off, the best curry in the world is ready.

Serving suggestions:  Serve on its own or with boiled basmati rice or nan breads or chapattis.

For more mouth watering recipes and good food ideas just Google Dick Pringle!

Wilma Proops Says PLEASE SUPPORT LOCAL ORGANIC PRODUCERS