Pea, spinach and ‘chicken’ curry with paprika roti

Ingredients

  • 400g peas
  • 2 handfuls of spinach
  • Chicken substitute (or vegan alternative)
  • 60ml/4 tbsp ghee/soya spread (vegan alternative)
  • 2 large onions (finely chopped)
  • 2 tbsp grated fresh ginger
  • 1 green chilli (finely chopped)
  • 4 cloves of garlic (finely chopped)
  • 500ml vegetable stock
  • 2 tsp ground cumin
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • Seeds of 6 cardamom pods
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • Salt (depending on taste)
  • 250g per person roti (or carb alternative such as basmati rice)
Recipe

1. Prepare the spice mix and onions (chop etc and set aside dry herb mix in a bowl)

2. Prepare the stock (dissolve)

3. Cook the onions in soya spread (or ghee or butter) for 3 to 4 minutes in colouring

4. Prepare the peas, spinach and chicken substitute (microwave, steam, boil, etc)

5. Add the herb mix to the onions and allow to soak into the onions for 2 minutes

6. Add the stock and allow the liquid to reduce by half for around 20 minutes

7. Add the peas, spinach and chicken substitute and allow the remaining liquid to coat the ingredients for around 5 minutes

8. Add the fresh herbs and allow to cook for around 2 minutes

9. Prepare the roti by putting in a hot dry frying pan for around 15 seconds per side then dusting with paprika

10. Serve and enjoy

TVL

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2 Comments

Filed under Meals and Recipes

2 responses to “Pea, spinach and ‘chicken’ curry with paprika roti

  1. This sounds really nice!

  2. Thanks very much! More curries to come soon! TVL

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