Potato, chick pea, spinach, coconut, almond masala curry
This recipe is intended to be served as part of a buffet and with other principal dishes available. If you want to serve by itself as the main event, then double your numbers for people eating to get the right quantities.
- 1.5 kg Tika Marsala Paste
- 2 kg onions diced and sweated
- 6 tbsp crushed garlic
- 3 kg potato peeled, diced and steamed
- 3 kg kumara red peeled, diced and steamed
- 5 litres coconut cream
- 1 kg baby leaf spinach
- 500 grams ground almonds
- 1 each salt and pepper to taste
- 2.5 kg chickpeas
Place onions and garlic in a large pot and cook down the garlic turning often with a wooden spoon
Add all of the marsala paste and cook out the raw spices
add potato, chickpea and kumara and turn in the spice mix covering well
add coconut cream and bring all up to a very soft boil. Let the flavours cook out for 10 minutes
Stir through spinach, then almond meal to finish, season to taste and serve straight away.