It was one of those days when a warm curry was perfect for lunch but needed to rely on the veggies in the fridge. I has the curry paste already made so it took about 20 minutes to make and serve with Quinoa.
Everyone has their own version on homemade curry paste, mine is infused with spices prevalent in Kashmiri cooking…dry ginger, fennel and cloves. Coconut oil has been used for cooking but mustard oil would be great as well.
Welcome to 2016, great food and constant discovery.
- 1/2 onion finely chopped
- 2 green chilies finely chopped
- 4-5 cloves of garlic crushed
- 1 inch cinnamon stick
- 3 cloves
- 1 black cardamom
- 3 green cardamoms
- 1 tsp dry ginger powder
- 1 tsp cayenne powder ( adjust to the amount you can handle)
- 1 tsp turmeric
- 1 tsp fennel powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 and 1/2 cup chopped tomatoes
- Salt to taste
- 1 tbsp coconut oil
Heat coconut oil in a pan and add the onions, fry until they turn golden brown.
Add cumin seeds and cloves and let them splutter.
Add green chilies and garlic and sauté for a couple of mins
Add the rest of the spices and sauté until fragrant
Add the tomatoes and cook on medium heat until the tomatoes are done and oil separates from the sauce. Add salt to taste.
This pastes can be stored and used over a week. You can discard the big pieces of cinnamon and cardamom if you like.
- 2 cup chopped organic mushrooms
- 1 cup frozen or fresh organic corn
- 5 cups of fresh organic spinach.
- 1 tbsp oil.
Heat coconut oil in a pan and add the mushrooms and fry until they turn brown.
Add the corn and sauté for a few minutes.
Add 2 tbsp of the curry paste and let the flavor melt in.
Start to add spinach in batches and add about 1/2 cup water.
You can check the salt at this point.
Let the mixture simmer for 10 mins and the curry is ready.
I served it with Quinoa but it would be great with rice or naan.