I made this recipe last night and it was DELICIOUS! This is from Vegan Risha- fast & easy too!
I used veggie broth, not water. You can also use 1 cup nondairy milk and 1/2 cup water. I left out the Serrano because I didn’t have one & it was spicy, but not too hot. Added sweet red pepper and some broccoli. Served it over jasmine rice.
Let me know what you think!
Spinach Curry Sauce
4 cups fresh spinach, or 3 cups frozen, thawed & squeezed
1 1/2 cups water, broth or nondairy milk
1/3 cup raw cashews, soaked for 15 minutes
6 cloves garlic
1 1/2 inch knob of fresh ginger, peeled & chopped
1 small Serrano or other green chile
2 large tomatoes, chopped (I used grape tomatoes)
3/4 tsp. Salt
1 tsp. garam masala or curry powder (I used garam masala)
1/4-1/2 tsp. cayenne
Blend all ingredients until smooth.
Chickpeas & Potato Curry
1 can chickpeas, rinsed & drained
1 cup small dice potatoes
1/2 tsp paprika
1/2 cup water
red pepper flakes, for garnish
1. Add 1 T neutral oil to large skillet. Add chickpeas, potatoes & paprika. Cook for 1 minute.
2. Add curry sauce. Bring to a boil, cover & reduce heat. Simmer for 6-7 minutes.
3. Add water if needed to thin sauce. Simmer for 10-15 minutes more.
Serve over rice or with flat bread & salad.
Freedom North Shore 