Last night I made a bit of an Aloo Gobi X Saag Aloo hybrid and it did not disappoint! I think curries are the perfect way to use up vegetables that are slightly on the sad end and I love how the options of spice blends are endless! 🌶
• 1 tin coconut milk
• 1/2 white onion, finely sliced
• 2 cloves of garlic, finely chopped
• 1 thumb of ginger, finely chopped
• 2 heaped tsp curry powder
• 2 heaped tsp ground turmeric
• 1 tbsp tomato purée
• 1 tsp chilli flakes
• 1 small cauliflower, cut into florets
• 1 large baking potato, cut into cubes the same size(ish) as the cauliflower
• 1 lime
• 1/2 bag fresh spinach
• 1 large handful of coriander, finely chopped
• 1 vegetable stock cube
• salt and pepper to taste
• boiled water
1. Add 1 tbsp of the cream from the coconut milk to your pan. This is essentially coconut oil so can be used as the fat to fry your aromatics in! Heat up until runny.
2. Add your onions and a pinch of salt and pepper, and fry in the coconut oil until soft.
3. Add the garlic and ginger and fry for a few more minutes.
4. Add the curry powder, turmeric and chilli flakes and mix until the onions are coated.
5. Stir in the tomato purée and fry for a couple of minutes.
6. Add the cauliflower and potato and stir until coated in the paste.
7. Add the coconut milk and a splash of boiled water. Crush in the vegetable stock cube. Mix thoroughly. Add a touch more salt and pepper. Let simmer until the cauliflower and potato are tender.
8. Add the juice of a lime, your spinach and your coriander (leaving some to garnish). Simmer until the spinach has wilted.
9. Serve with rice or your choice of flatbread and garnish with a touch more coriander!
10. Bon Appetite!