We have been entrusted with a selection of the Urban Spice Man's range of spice blends for pre-launch testing and honoured with the task of coming up with some recipe ideas.
Intriguing and enticing titles and a full menu of contents - I couldn't wait to get started. But life has been hectic of late, so simplicity was the key consideration. These spice blends are well thought out, beautifully balanced and absolutely zinging with flavour, so simple is anything but boring.
On a #MeatFreeMonday in dreary December, this zipadeedoodah green tomato and black bean curry was as bright and cheerful as a Spring day.
1 tblsp rapeseed oil, we always use our local favourite from Bennett and Dunn
1 onion, sliced
20g butter
2 cloves garlic, sliced
200g green tomatoes, chopped into large chunks - the last of the season, the plants withered by the first frost, the fruit clinging on, but with no hope of ripening. You could also use any under-ripe tomatoes for this recipe, the astringency bringing another flavour dimension to the dish.
200g cooked black beans (or kidney beans)
2 teaspoons Wor Toon Curry Pooda (adjust the quantity to taste)
50g creamed coconut
250ml water
4 generous handfuls spinach
Juice of 1 lemon
2 tsp salt
Put the oil and butter in a large frying pan or prospector pan and warm over a medium heat.
When the butter foams, add the onion and garlic and fry until translucent. Tip in the spice mix and cook for 5 minutes. If the mixture starts to catch on the bottom of the pan add a little water (you don't need any more oil).
Put the tomatoes, beans and coconut in the pan and stir in the water.
Simmer for 30 minutes, adding more water if the sauce looks too thick.
Taste, add the lemon juice and season with salt.
Add the spinach, a handful at a time and when it has just wilted, the dish is ready to serve.
A handful of chopped coriander and some lemon wedges would not go amiss, but are not essential.
Serve with rice or naan.
Serves 4
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Netherton Foundry Shropshire 2018 ©
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