Ok, here is a recipe that I created because of my craving for a Tandoori Masala sauce. Here it is – I have included some delicious Spicy, Zesty Potatoes to just up it a notch further. The curry itself is easy to prepare, as are the potatoes – once you have all the ingredients on your work top it won’t be long before you smell the wonderful mixture of spices, and the aroma is divine – the taste, I will leave you be the judge of that.
This was served for very good friends of mine (not vegan), but nevertheless keen lovers of curry, and they absolutely gobbled it all down. A resounding success around our table, and a make again before too long !
Please not that I drizzled some soya cream around the edges for a wonderful colour contrast.
- olive oil
- 1 medium onion, coarsely chopped
- 1” fresh root ginger, peeled
- 1 fresh red chilli
- 3 cloves garlic
- 1 tsp curry
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp garlic granules
- 1 tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp ground cardamon
- under ¼ tsp asafetida powder
- 2 cups precooked lentils
- 2 tsp tandoori masala paste
- 6 balls of frozen spinach (thawed)
- 2 tbsp tomato ketchup
- a few drops of natural red colouring
- juice of a tangerine
- 1 fresh mango, chopped
- 2½ cups coconut cream
- salt to taste
- 1 tsp agave syrup
First roughly chop your onion, then process with the garlic, onion, ginger and chilli in your food processor, until finely chopped. Then gently fry the mixture in a large non-stick pan for about 5 minutes, stirring frequently.
Next, add in all the spices, lentils and thawed spinach, together with a little more olive oil, continuing to stir. Add your tomato ketchup, with the tandoori masala paste, followed by some salt and agave syrup. Continue to cook for about 10 minutes on a low heat. Finally, add your coconut cream, tangerine juice and food colouring. Allow to cook for a further 20 minutes on a low heat, or else place in a dish in a medium oven for 20 to 30 minutes.
Garnish with chopped nuts, and serve with fresh mango, rice and poppadoms. We also served ours with my zesty curried potatoes, which was the ideal accompaniment to round of a wonderful meal !
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