What haven’t I done before?
Used such a variety of vegetables in a curry as a substitute for meat. I had a friend over for dinner who follows a vegetarian diet so I had to make it gluten free and vegetarian.
Ingredients (serves 4):
2 x Red onions, diced
2 x Green peppers, de-seeded and diced
2 x Large handfuls of spinach
1 x Bag of spinach
0.5 x Bunch of fresh coriander
3 x Tbsp curry paste (I used Patak’s tikka paste as I had some left from another recipe. You can also make your own)
400ml x Coconut milk (1 tin)
2 x Fresh limes
- Pre-heat the oven to 200 degrees celsius. Spread the kale over a couple of large baking trays and drizzle olive oil and balsamic vinegar lightly over the top. The kale can’t be too wet as it doesn’t crisp. When the oven is hot enough but it in for 3-5 minutes until crispy.
- Heat a couple of tablespoons of oil in a large frying pan. Add the diced onions and peppers – fry until soft.
- Add the curry paste to the pan with the onions and peppers and cook for a couple of minutes. Add the coconut milk and spinach and simmer until the spinach has wilted. Stir in the coriander and taste to make sure it is strong enough for you and your guests. I keep a little paste aside in case I want a stronger tasting curry (as the coconut milk makes it quite creamy).
- Serve with rice and top with the crispy kale and lime wedges.