(or, as we call all dishes with a green sauce in our house: “zombie snot”). This dish is adapted from the inspiring Deliciously Ella (check her out!). Great make-ahead dish, just double the amounts for one extra dinner.
Style: vegan. Taste: 90/100. Serves 4.
Ingredients
- 150gr (6 oz) frozen spinach
- 400gr (14 oz) (slightly floury) potatoes
- 100gr (4 oz) mangetout/snow peas
- 1 courgette
- 1 onion
- 2 cloves of garlic
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 cm (1 inch) of fresh ginger
- 1 tsp ground coriander
- 1 tbsp curry powder
- 1 tsp turmeric
- juice of ½ lime
- ½ tbsp soy sauce
- 400ml (14 lf oz) coconut cream
- handful of cashews or peanuts
- 2 tbsp oil
- salt
- pepper
How to make it
- Preheat your oven to 225C
- Wash (don’t peel) and roughly chop the potatoes and spread on a baking tray. Drizzle and mix with 1 tbsp oil, salt and pepper and let roast in the oven. Thinly slice the courgette and mix with some oil. After 20 minutes, turn over the potatoes and add the sliced courgette to the oven as well. Let roast for another 20-30 minutes
- While the potatoes are roasting, finely chop the onion, garlic and ginger
- Put a deep frying pan, wok or Dutch oven on the stove on medium high. To the dry pan, add mustard seeds and cumin seeds and let them roast until they start popping. Then add 1 tbsp of oil and fry the onion for about 5 minutes until soft and slightly transparent. Add in the garlic, ginger, coriander, curry and turmeric and keep stirring for about 2 minutes until fragrant
- Tip in the coconut cream and stir well to combine with the spice mix. Add the frozen spinach, lime juice and soy sauce and leave to simmer until the spinach is warm. Use a stick blender to puree the sauce to a velvety green substance
- Take the potatoes and courgettes from the oven and gently add into the sauce together with the snow peas. Leave to simmer for a few more minutes for the snow peas to warm up and flavours to combine
- Serve with a topping of cashews or peanuts and eat with rice or naan bread
