03 May Almond Curry
Almond curry has a light lemon spice base and is a warming autumn/winter meal choice. Fantastic if you are feeling a little flu like and need a comforting meal. It cooks in around 45 minutes.
1/2 brown onion
1 clove garlic
2 tablespoons olive oil
1 long red chilli
1/2 cup lemon juice
4 cups vegetable stock
1 can diced tomatoes
2 teaspoons Garam Masala
1 teaspoon Sumac
1 teaspoon ground Ginger
1 teaspoon turmeric
500g sweet potato (approx.1 large )
450g JAP pumpkin (approx. 1/4 pumpkin)
350g carrots ( approx. 5 medium sized)
1/2 cup Almond Milk
3 handfuls of baby spinach
1 cup shaved almonds toasted to serve
- Use a large heavy bottomed pot.
- Finely cut and dice onion and garlic.
- Lightly fry onions and garlic till just translucent, this only takes a minute, you just want the flavour to start, don’t brown them.
- Remove from heat.
- Add the lemon juice, vegetable stock and diced tomatoes.
- Cut open the chilli and remove the seeds, slice and add to liquids.
- Then add spices: sumac, turmeric, garam masala and ginger.
- Peel and slice vegetables so they are all about the same size, this does affect cooking time so slightly smaller pieces do cook more quickly. I like my vegetables quite chunky so its personal choice with this one.
- Add vegetables to the liquid and bring to the boil.
- Then lower the heat and simmer for around 45 minutes till vegetables are soft.
- While the vegetables are cooking place the shaved almonds in a non stick fry pan and lightly brown them. This takes a couple of minutes just moving them around the pan with a spatular.
- It is important to only toast, not burn, the almonds so vigilance is needed as they suddenly cook quite quickly.
- Once toasted empty into a bowl and leave to cool, don’t leave them in the hot pan or they will continue to cook.
- Once the vegetables are cooked add the half cup of almond milk and baby spinach leaves to the curry, bring to the boil quickly to wilt the leaves then take off the heat.
- Serve with steamed rice and a generous handful of toasted almonds.
This curry serves four and like most curries tastes just as good the next day if you have leftovers for lunch.
Recipe by Catherine Carr