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The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Extremely garlic and spinach curry!



Vegan garlic and spinach curry recipe

I can't deny that this does seem a huge amount of garlic for a small amount of curry, but by the time the curry has simmered down, the garlic makes a sweet and creamy sauce with the spinach, so fear not!


The spinach does its usual trick of disappearing into next to nothing, so a big bag of spinach makes nothing more than 2 portions in this recipe. I did try it with frozen spinach, but the end result wasn't as smooth and felt a bit fibrous, but was still enjoyable if that is what you choose to use. Chilli wise, this isn't meant to be a rip your head off curry, so just use a variety that gives a bit of warmth and flavour, not something like a Scotch Bonnet! I used soy milk but any plant based milk is fine.



Ingredients


1tsp cumin seeds

1/2 tsp turmeric

1tsp ground cumin

1tsp ground coriander

7 whole black peppercorns

1 whole bulb of garlic

1 medium onion

1 chilli, not too hot

1tbsp veg oil, I used coconut

2 tomatoes

1 600g bag spinach

1 cup of plant based milk

Salt to taste

Handful of fresh coriander chopped



Method


Put the cumin powder and seeds, peppercorns, turmeric, and ground coriander into a large pan and dry fry for a minute or so to bring out the flavour, taking care not to burn


Into a food processor, add the onion, roughly chopped, the peeled garlic cloves, the chilli, the spices from the pan and whizz up until finely chopped but not obliterated.


Add the oil to the pan, and fry the onion and spice mix, stirring regularly until the onions start to soften.


Chop the tomatoes in half and give them a quick whizz in the food processor until they are chopped, or do it by hand if you aren't as lazy as me! Add these to the pan with the onions and continue to cook.



Add the spinach and cook on high, stirring continually until they have wilted down. you may need to do this in 2 or 3 stages. Be patient, it looks like a massive amount of spinach, but it does actually all fit in! Add the plant milk and simmer fairly vigorously, uncovered, until the sauce has reduced and is thick and creamy looking, this takes around 30 minutes Roughly chop the coriander, and stir through just before serving. Season with salt to taste and enjoy!





Debbie

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