This traditional curry would normally use lamb. To substitute this I have used the excellent Vivera Veggie Steaks although you could use any fillets like Quorn Lamb Style steaks or Chicken Style fillets. It is similar to the Lamb Style Curry with Spinach Sauce but is easier to make. This recipe uses yoghurt which you can substitute with a vegan alternative. The original recipe requires that the meat is marinated a mixture of the yoghurt, garlic, ginger and chilli for an hour and then added at the beginning of stage 6 in the instructions. You can still do this but care must be taken not to have the pan too hot as the yoghurt will curdle. I have simplified the recipe to add the yoghurt or yoghurt substitute at the end to avoid any mishaps. Just out of interest, yoghurt is used as a souring agent as well as adding a more creamy texture your curry.
1. Blanch the spinach in boiling water for 10 seconds, drain and puree with a little salt or stock powder
2. Heat the oil in a cooking pot and add the bay leaf, cardamom and cloves.
3. When the oil is hot add the onions and fry on a low heat for 15 minutes.
4. Add the garlic, ginger and chillies and fry for 2 minutes.
5. Add the coriander and cumin powders and fry for a minute then add a splash of stock and allow to cook for a few minutes.
6. Add the steaks and fry for a few minutes on each side (you can always do this in a separate pan if preferred).
7. Add the tomatoes , bring to the boil then lower the heat and cook for another 3 minutes.
8. Add the stock and leave to simmer on a low heat for 15 minutes.
9. Add the pureed spinach, mix well and cook for another few minutes.
10. Stir in the yoghurt making sure the pan is not too hot and is on a low heat.
11. When everything is well warmed through, sprinkle with a little nutmeg and you’re good to go.