I love making curries, cardamon is a favourite of mine and it never disappoints – I kept this curry simple from the point of view of spice flavours, as I wanted the mingling of the curry powder and the cardamon to marry and produce a satisfying flavour that tastes great with homemade wholemeal roti or poppadoms a little basmati rice, and may be a little chutney and a tomato and raw onion salad. It’s easy to make and very gratifying. I hope you enjoy as much as we do here at home.
- 5 tbsps extra virgin olive oil
- 1 large onion
- 5 garlic cloves
- 2 tsp fresh ginger
- 2 medium sized potatoes cooked until soft in the microwave
- 1 cup frozen petit pois
- 2 cups frozen spinach, thawed
- 2 tsp hot curry powder
- ½ tsp turmeric
- ¾ tsp cardamon powder
- 4 cardamon pods
- 1 tsp tikka paste
- 2 tbsps golden sultanas
- 1½ cups water
- salt to taste
Place the onion, garlic and ginger in a food processor and process until all is pretty much very finely processed. Meanwhile, in a non stick casserole pour the oil and heat up for a minute or so and then add the onion mixture, do this on a low to medium heat, now add the spices and mix. If you have prepared your potatoes beforehand, which I advise, cut each potato into 4 or 5 pieces and add to the casserole and mix so the potatoes soak up the lovely flavours from the spices. Now add the tikka paste and mix for a further few minutes – now add the remaining ingredients and lower the heat further – add the water little by little and cover every time you do so. Now cook on a low heat for around 30 minutes. Serve with rice etc. Do enjoy this.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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