Curry’s are great, tasty, easy to make and good for using up left over veggies. This Bombay Green Masala curry is coconut milk based and full of fresh coriander, ginger, lime and chilli. I found this recipe whilst flicking through an old Jamie magazine, but have adapted it to make it vegan friendly. I had a some left over chickpeas, a packet of Jalotofu and some spinach which worked really well. I served the curry with a fresh lemon chutney, black rice from Makrobios and naan bread. If you have any leftovers, it tastes even better the next day!
Bombay Green Masala Curry – serves 4
oil for frying
3 large onions, cut in half and sliced thinly
270 g packet of tofu, cut into bite size pieces
1 can of chickpeas, drained
large handful of fresh spinach
For the Sauce
4 dl coconut milk
100 g coriander
30 g unsalted peanuts
3 cloves of garlic
2 green chilli
juice of 2 limes
3 tsp grated fresh ginger
1 tbsp coconut sugar
1/4 tsp turmeric
toasted almonds, rice, naan, mango chutney or anything else you like to serve
Take a large saucepan and start by frying your onions in a little oil over a medium heat. Continue frying, stirring occasionally, until they turn golden brown (around 20 – 30 mins). Remove half the onions and reserve for later use.
Meanwhile add all the sauce ingredients, except half the lime juice, into a blender or food processor and blend until smooth. Once the onions are cooked add the sauce to the saucepan and cook for 2 – 3 mins. Turn the heat down and add the chickpeas and tofu. Allow to simmer for 15 mins.
Just before serving stir in the spinach and allow to wilt. Squeeze in the remaining lime juice and check the seasoning, adding a little salt and pepper if necessary.
Serve sprinkled with the remaining fried onions.