Once again I was left to my own devices food-wise, with my womenfolk out and about taking care of “any other business”.
As so often is the case, when I’m cooking for myself alone, I like to keep things as simple as possible. I had a good cargo of mushrooms going begging, spinach leaf in the freezer, and tinned tomatoes in the cupboard.
I also had a new batch of curry powder to play with. This particular curry powder had made its way to our home in Southern Sweden all the way from Durban, in South Africa, via a colleague of Mrs. Paleovirtus in Copenhagen.
According to the label it is “Extra Special Curry Powder”, and was packed by the Dennis Spice Bar, of Victoria Street.
The first thing I noticed about this curry powder was the colour – it wasn’t that almost neon orangey yellow you get from a cheaper curry powder overloaded with turmeric. Dennis’ curry powder was much darker, almost like a redder version of a garam masala.
Then there was the fragrance. There seemed to be a cardamom and cinnamon-y sweetness in there somewhere – I’m not sure exactly what it was – Dennis’ isn’t giving away any secrets on the label – but it was certainly a very pleasant aroma.
Extra Special, eh? Sounds good to me! Let’s get cooking, Dennis mate…!
**approximately 1 hour later….**
Well, I can happily report that Dennis’ “Extra Special Curry Powder” did indeed produce a very fine curry. Good work, Dennis! I’m impressed!
Errrm, do you do mail orders, mate…?!
Quick Spinach and Mushroom Curry
- 300g large closed cap mushrooms, wiped clean, and quartered
- 200g frozen leaf spinach
- 1 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp ground ginger
- 3 tbsp curry powder
- 1 tbsp dried coriander leaf
- 1 tbsp dried fenugreek leaf
- salt and freshly ground black pepper
- 1 large onion, sliced
- 1 500g tetra-pack chopped tomatoes
- coconut oil
- De-frost the spinach by the method of your choice – I gave mine a few minutes of radar love in the microwave. Set aside.
- Place the garlic powder, chilli powder, ground ginger, curry powder, dried coriander leaf, dried fenugreek leaf, and salt and freshly ground black pepper to taste in a small bowl. Add just enough water to make a thin paste. Stir well, and then set aside.
- In a non-stick wok, heat 3 tbsp of coconut oil over medium heat. Add the onions, and stir fry until the onion is soft, about 5 minutes or so.
- Add the mushrooms. Stir well, and continue to stir fry for a further 2 minutes.
- Add the spice and water paste. Stir well, and continue to stir fry for a further 2 minutes, adding a splash of hot water if required.
- Add the chopped tomatoes. Stir well, and bring up to a low simmer. Cook for about 15 minutes, stirring often.
- Add the spinach leaf to the curry. Stir well, and cook long enough to heat the spinach through.
- Remove the wok from the heat. Transfer the curry into bowls. Serve.
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