Thursday, 19 June 2014

My FAVOURITE RECIPE at the moment..Curry with Almond Sauce.

Ok this really is quite amazing. I haven't been able to take a decent picture of it yet because I normally eat it fairly swiftly. So you are just going to have to try it for yourselves to see what all the fuss is about. This is better than any other conventional curry (in my humble opinion!). So there.

Almond Curry
serves 3-4

  • 1/2 cup almond/hemp seed butter (see recipe below)
  • 1/2 cup melted coconut oil
  • 1.5 tbs curry powder
  • pinch of chilli flakes
  • 2 tsp cinammon
  • 2 tbs apple cider vinegar
  • 2 tbs tamari
  • 1 garlic glove
  • pinch asafaetida
  • 2 chopped spring onions
  • 4/5 dates chopped finely (or unsulphured, vegetable oil free raisins)
  • head of broccoli chopped (stalk included)
  • handful green beans chopped
To make the sauce, blend the almond/hemp seed butter with the coconut oil. Add in the apple cider vinegar and garlic. Then add in spices. Pour over vegetables and dates. If you want to add some turnip or suede rice then do so (just pulse the root vegetable in blender or food processor, you can add some turmeric for a bit of spice). Curry in about 5-10 minutes :). 

Almond/Hemp Seed Butter
Makes approx 1 jar

  • 2 cup soaked almonds
  • 1 cup shelled hemp seeds
Blend in high power blender until oils are released, this can take up to 10 minutes. You need to have a good blender for this. Keep scraping down the sides of the blender. You can make any nut/seed butter like this...try cashew nuts (dangerous!), seasame seeds, pumpkin seeds, sunflower seeds etc. My fav is raw tahini.

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