Tuesday, 11 November 2014

Dinner at Work - Not-Peanut-Butter and Spinach Curry with Basmati and Wild Rice

One of my main duties in my job as a live-in carer is cooking. 
Some of my clients are cool to sit back and let me work my magic and some others like to make kitchen magic with me! 


Since the end of August I have been paired with a guy in Norwich who is a wizz in the kitchen. 

Due to the fact that I absolutely loath peanut butter with a vengeance and he really wanted a peanut butter curry he thought of a way to still make the curry, but delete peanut butter from the process.


I give you.....

Not-Peanut-Butter and Spinach Curry
with basmati and wild rice

Ingredients:

                             Blender:
Pumpkin seeds
sunflower seeds
linseeds
fennel seeds
ground almonds
garlic cloves

olive oil
red wine vinegar
salt


Pot:
onion, sliced
veg stock
salt
spinach (we used 6 frozen cubes)
tomato, diced
hot curry powder
garlic granules
chilli powder
pepper
cinnamon
garam masala

Cooking is very much a trial and error process, so we tend to just play it by ear with the amounts used. 

Don't forget your rice!

Method:

Put all of the ingredients into the blender and blend. You may need to add a dash of water to get it into that 'paste' consistency.


In the pot fry the onion with a coating of cinnamon. 
Add in a cup and a half of veg stock (you will get steam burn if you're not careful!)
Add in the spinach and tomato
Add in the pepper, salt, chilli powder, curry powder, garam masala and garlic granules
Stir and adjust for your taste
Once the paste is consistent add it to the pot and stir. It will thicken out and look a bit like baby's poo thanks to the spinach.

While that is infusing together, get your rice on to boil. 

Once your happy with your rice and curry serve it up and enjoy!