Your kitchen will smell wonderful while you make this spicy curry. I am very happy to eat this without accompaniment because it’s so filling and satisfying.
For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant. Transfer to a mortar, add the cloves and pound. Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. Add the remaining paste ingredients and pound to a wet paste. Set aside.
Heat the vegetable oil in a large lidded pan and gently cook the onions for 10 minutes, or until very soft and golden at the edges. Add the curry paste and stir for 3 minutes, being careful not to burn the paste. Add
Add the spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and the spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkled with coriander. Delicious with vegan naan bread.
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