In honor of National Hot & Spicy Day (yea, there’s a day for that!), we headed into the New Barn kitchen to create this simply prepared, super spicy vegetable curry – with Almondmilk! We are not joking about the heat factor – maybe have an extra glass of Almondmilk on hand to put out the fire. Also, fee free to cut down on the serrano chilis (and de-seed them) to make it more mild.
1 tbsp coconut oil
2 tsp avocado oil
1 large shallot, chopped (about 1 cup)
4 serrano chilis, seeds in & sliced thin
1 tbsp curry powder
1 tbsp ground ginger powder
1 tsp cinnamon
1 tsp cumin
1 tsp salt, or to taste
2 tbsp tomato paste
3 cups of cubed potatoes (we used Yukon gold)
1 head cauliflower, cut into florets
2 cups vegetable broth
2 tbsp cornstarch*
2 tbsp cold water
2 cups New Barn Unsweetened Almondmilk
5oz fresh baby spinach
1/2 cup unsalted cashews
Long grain rice, quinoa or other favorite grain
Extra sliced serrano chilis, chopped cashew, cilantro, for garnish
- Heat the coconut oil and avocado oil in a large pan over high heat.
- Add in the shallots and serranos and sauté unit softened, 2-3 minutes.
- Add the spices, salt, and tomato paste. Cook for 1-2 minutes.
- Add in the potatoes, cover and cook for about 5 minutes, stirring occasionally.
- Add the vegetable broth and cauliflower, cover and bring to the boil. Reduce the heat and simmer until the veggies are cooked through, 10 minutes or so.
- While this is cooking, combine the cornstarch and water in a bowl. Then stir in the Almondmilk. Add this mixture to the pan.
- Add cashews and spinach and fold in. Take off the heat.
- Serve your curry over rice (or other favorite grain) and garnishes of your choosing.
* You can leave out the cornstarch if it’s not your thing, it does thicken the curry nicely, but this coud be achieved by further reduction of the vegetable stock as well!
Thanks to Waiting on Martha for creating the recipe we worked off of for this!