Saturday, 19 March 2011

My Spinach Curry with Rye Flat Bread

A few nights ago I made a delicious spinach curry that I enjoyed with flat bread made of rye flour. Making the curry is fairly simple.


Green curry paste
Cardamom pods, 1 bay leaf, salt and fresh cream.

Cook some potatoes. Add to the water a couple green cardamom pods, a bay leaf and some salt. When the potatoes are soft, add the spinach leafs to the pot. Add a big dollop of green curry paste. Cover with a lid so that the spinach can steam until soft. Once done, remove the bay leaf. Cut the potatoes in chunks and put it, together with the steamed spinach, a little cream and some of the broth into a blender and pulse just enough to get everything mixed well. (If you don't have a blender you could use a potato masher.) Dish up while hot and garnish with a few cardamom seeds. Serve with the flat bread (roti, chapati, nan) of your choice.

Instead of regular flour I merely used rye flour making for a more rustic and wholesome bread. The Food Network supplies a nice recipe for oven baked flat bread. I made my dough in a similar fashion, but instead of oven baking I made mine on the stovetop. See how to do it here.

The secret to this spinach curry is two fold. First, using green curry paste rather than a curry powder does not overpower the natural flavour of the spinach, yet adds everything else one would expect of a curry. Second, the cardamom pods brings a distinctive Oriental taste to the plate that compliments the spinach very well.


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