theveganpea

This is not one of those curries that blows your mind with extreme spice…it is beautiful and fragrant! It is packed with protein and it tastes super delicious! The tahini and frozen chopped spinach gives the curry a fantastic creamy texture without the need for coconut milk and heaviness!

Preparation time: 1 hour 30 minutes (including cooking time)

Ingredients (Serves 7):

• 2 cups shredded Cabbage
• thumb size knob of Ginger
• 1 cup diced Onions
• 31g washed Coriander
• 175g chopped Celery
• 360g Lentil and Bean Shoots (brand: Good4u)
• 1kg chopped frozen Spinach
• 250g frozen Cassava
• 2 tbsp Tahini
• 2 large Lemons juiced
• 4 tbsp Olive Oil
• 200ml Water
• Salt (to taste…need lots of salt due to the sheer volume of the curry)
• 1/2 tbsp ground Pepper
• 1tbsp Cinnamon powder
• 3 fresh Red Chillies (chopped finely)
• 4 Spring Onions (chopped finely)
• 1 tsp Red Chilli Powder (optional)
• 1 1/2 tbsp Palm Sugar
• 1 tsp Coriander Cumin Powder

Method:

1. Boil the cassava in boiling salted water until a sharp knife can pierce through the chips
2. Drain the cassava into a colander and season with some salt and a drop of olive oil, and toss gently
3. Grind the fresh coriander, ginger, onions and celery together in a blender until paste consistency
4. In a large pot heat the 4 tbsp of olive oil
5. Place the fresh red chillies and spring onions in the oil to sizzle
6. Once the spring onions begin to brown add in the coriander, onion and celery mix and cook out for at least 10 minutes
7. At this point season with salt to taste
8. Add in the lentils and bean shoots and cook for a further 10 to 15 minutes
9. Add the shredded cabbage and mix well
10. Allow the cabbage to cook for a few minutes
11. In the mixer fill 200 ml of water and scrape the excess coriander mix of the mixer walls to flavour the water
12. Once the cabbage appears to be softening add the water until the curry starts to boil (add more water if the curry still appears dry or add in increments depending on the size of your pot)
13. Add in all the frozen spinach and allow it to thaw in the curry
14. Add in the powdered spices, pepper, palm sugar, tahini and readjust the salt levels to taste
15. Keep replenishing water to keep moisture in the saucepan
16. Allow the curry to cook for 35 minutes or until the cabbage has lost its bite, the spinach has melted and warmed through and majority of the water has evaporated
17. Add in the cassava (chopped into 1 inch chunks)
18. Add in the lemon juice and mix well
19. Readjust salt levels
20. Enjoy my Little Peas!