I cannot describe in words how absolutely mouthwateringly delicious and sensual this curry is. I specialize in creating irresistible curries with the most superb flavours, colours and textures, as well as mind-blowing aromas that emanate from these delights – whilst this gem was cooking, a Heavenly scent worked its way around the house, which smelt like a real high-class curry joint. I served it with wonderful Libyan bread (Fteera), on a bed of wild rice.
This is a topnotch impressive curry that is just waiting for you to buy the ingredients and intervene in the kitchen. Insisting that you make and serve this as a well deserved treat – by the way, if you serve this to your loved ones, they’re going to love you that much more. Bon Appétit.
1 large white onion
1 red chilli
3 cloves garlic
1 Tbsp olive oil for frying the above
1/8th cup olive oil (to mix with the spices below)
1 tsp tandoori powder
¼ tsp aniseed
1 tsp panch puren
1 tsp curry powder (I used hot)
1/8 tsp asafoetida or onion powder (optional)
½ tsp turmeric powder
½ tsp ground cumin
1 inch of minced ginger
1 tsp Himalayan salt
2 tsp agave syrup
2 Tbsp tomato paste
2 cups precooked chopped spinach
the juice of ½ a lime
the zest of a lemon
½ cup (125 ml) water
2 Tbsp freshly chopped coriander/cilantro
1 cup petit pois
2 large potatoes, pre-cooked until soft, peeled, and roughly chopped
1½ cups asparagus, cut into 3 portions (I used frozen)
First add all your spices with the 1/8 cup of olive oil in a cup or mug, and mix well.
Then get your onion, garlic, and chilli, and process in your food processor until all are chopped into very small pieces.
Heat the tablespoon of olive oil, add in your onion mix, and fry until it turns transparent.
Then stir in your spices – within a minute or so the smell will be waving its way around your kitchen and beyond.
Now add your tomato paste, mix frequently, then add all remaining ingredients except for the fresh coriander, the lime juice and lemon zest.
Allow to simmer gently for an hour or so, you may need a little bit more water, just keep your eye on it.
At the end, gently add the lime juice and garnish with the lemon zest and coriander.
Voila – that’s it ! All that remains is for you to serve and tuck in.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010