From our family kitchen
Indian-style coconut oil
Published
Indian spices are wonderful for adding flavour to dishes; they’re also great for a health boost too.
Makes 4 servings
Ingredients
- 4 tbsp Lucy Bee coconut oil
- 30g fresh ginger, skin scraped, chopped
- 2 garlic cloves, peeled
- 2 red chillies, deseeded, or 1 tsp chilli powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 5 cardamom pods
- 1 tsp ground turmeric
- 2 shallots, chopped
- Pinch of Himalayan salt and ground black pepper
Method
Blitz all the ingredients to a smooth paste in a food processor. Place in a recycled Lucy Bee jar and refrigerate.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story