Hot Indian Curry

If you have read my earlier post about Shemin’s Pastes then you will know that I am a big fan and that is why I will be using their Indian Hot Curry Paste in the recipe I am about to share. This paste adds depth and spice to this dish, it is spicy and works so well with the touch of vegan cream that I added in, if you want to tame it down, then you can of course add more of this, or simply opt for a milder paste.

This recipe will serve 6 easily, works wonderfully with potatoes and rice, great with a good naan bread to soak up all those flavours!

Ingredients –

2 x onions, peeled and diced

2 tablespoons x coconut oil

1 x carrot, diced

2 x large red potatoes, diced

2 tins x chopped tomato

1 tub x Shemins Hot Curry Paste

2 tablespoons x Alpro vegan cream

Method –

  1. Add the onions, carrots and oil to a pan, allow to soften for 5 minutes on a low to medium heat.
  2. Then add the potatoes and chopped tomatoes, stir well and allow to cook for a further 10 minutes, still on a low to medium heat.
  3. Add the curry paste and vegan cream, stir well.
  4. Allow to simmer for a further 20 minutes, or until the potato is tender, stirring frequently.
  5. Once all has cooked through and is piping hot, stir and allow to stand for a few moments longer off the heat.
  6. Stir well and serve immediately.

I made this curry with a quick potato, spinach and pea dish, a slight variation of a saag aloo, just slightly lighter, if you want to make this,

Ingredients –

2 x large red potatoes, cubed

2x dried Kashmiri chillies, chopped

2 cups x spinach or any other leaves

2 tablespoons x coconut oil

1 cup x frozen peas

Method –

  1. Preheat the oven to 180 degrees
  2. Place the potatoes in a baking tray, large enough for them all lay on the tray without laying on top of one another, mix the Kashmiri chillies in well.
  3. Allow the potatoes to bake for about 25 minutes, before adding the peas, turn all the potatoes now also, to ensure that the peas and well mixed with them and the chillies.
  4. Wash the leaves and drain them, allowing the water to have drained completely, but keeping the leaves wet.
  5. Add the leaves to the potatoes and allow to cook for a further 5 minutes, before stirring well.
  6. Return to the oven for a final 5 minutes before serving.

This is such a great alternative to ordering food, not only is it cheaper, it can be made so versatile, if you want to add more ingredients you of course can, and the left overs are great for next day’s lunch. They are lighter than the usual saag aloo, which for me is sometimes a nice change.

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