My kids love this dish so I thought I’d share it with you. Mild and creamy, this is one we often repeat with all sorts of different vegetables in it. If I’m doing it for the kids I blend it up to make a smooth sauce. Very similar to my ‘chicken curry with hidden veggies’ this one is creamier and full of almond goodness.
My daughter requested this for dinner this evening, asking for “the green one”!
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Ingredients
- 1 tbsp extra virgin coconut oil
- 2 onions (or one large onion) diced
- 4 cloves garlic crushed
- 1 tbsp curry powder I use Ocado organic curry powder as it doesn't contain any chilli
- 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 2 whole cardamon pods
- 2 courgettes finely grated
- 1 400g can coconut milk
- 2 cups baby leaf spinach
- 1 tbsp maple syrup
- 3/4 tsp salt
- freshly ground black pepper
- 1/2 cup ground almonds
- flaked almonds to serve
Ingredients
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Instructions
- Melt the coconut oil in a large saucepan and fry the onions for 3 minutes.
- Add the crushed garlic and spices and fry for 1 more minute.
- Add the courgettes and fry for a further 2 minutes.
- Add all the rest of the ingredients except for the ground and flaked almonds. Bring to the boil and simmer for about 5 minutes.
- Pick out the 2 cardamon pods and blend the rest of the sauce until smooth and wonderfully green!
- Pour back into the saucepan, stir in the ground almonds and heat through.
- I like to serve it with brown rice and sprinkled with the flaked almonds.
We love to eat this with poppadoms made from lentil or chickpea flour, just check the ingredients list if you need gluten free like me!