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"Odin is serving a signature curry (Odin's Zantetsuken), made primarily of spinach and chickpeas along with a menagerie of mixed spices"Ingredients List
Serves 2!
- 1 Clove of Garlic
- 1 Onion
- 1 tbsp Turmeric
- 1 tbsp Cumin
- ½ tbsp Ginger
- ¾ tbsp Paprika
- 1 tbsp Chilli Paste
- 1 tbsp Tomato Puree
- 1 Dollop of Butter
- 1 Can of Chopped Tomatoes
- 4 Sticks of Celery
- 1 Can of Chickpeas
- Handful of Spinach
- 2 tbsp Natural Yoghurt
- Rice and Poppadums (optional)
The Recipe
Firstly you want to chop up the onion. Now, I would chop it in quite big chunks to soak up those flavours and give the curry a truly hearty appearance. Chop or crush your garlic and add it with the onion into a large frying pan. Don’t put the heat on yet though, we still have more to add. Sprinkle your spices over the onion and garlic, and top them with a generous dollop of butter. Now you want to squeeze out your chilli and tomato puree over what is in the pan. Splash in a little water just to cover the ingredients – don’t drown them! Turn on the heat and stir the mixture up, let the butter melt and look at that wonderful colour. Can you smell how good it is too?
Once it’s sufficiently mixed and appears to be boiling, tip in the can of chopped tomatoes and stir that through, allowing the two to combine. You’ll notice a change in colour and texture here, it might look very watery, but don’t worry, that water will cook off. Next add the chickpeas and celery. Allow to cook for 8-10 minutes, stirring occasionally. Mostly just allow it to simmer. This is a good time to do a taste test. The thing about curry is, I could recommend a specific measure of spice, and you know what, you might not like it. It might be too bland for you. So have a taste and see if you need to add in more chilli or tomato. If it’s tasting rather spicy, don’t worry just yet.
Once the curry is looking like it is almost done and everything in it so far has cooked, add in your spinach. You can chop it in or just put it in whole. I tore mine up because I’m a beast and don’t you forget it. Alternatively, wait until right at the end to add it so that it has more of a crunch to it.
Now, let it just soak in for a couple of minutes and get your next ingredient ready. The yoghurt. This is the hard part, you need to take it off the heat. Maybe take this opportunity to get your plates ready, arrange your rice or something. But allow it to cool just slightly. The last thing you want is for your yoghurt to hit the curry when it’s too hot and ‘split’. Add it in spoonful at a time, and stir slowly, it’s quite a delicate process. Adding the yoghurt will create a new depth to the flavour, change the colour and cream it up a little, toning down any chilli that might be poking through the other spices too much.
And that is it! You’re ready to plate it up! Any true curry connoisseur will know that the only way to eat a curry is not with a knife and fork, but scooped up in lavish amounts on poppadums’. So dig in and enjoy! The best thing about a curry is how versatile it is, if you don’t like celery – don’t add celery, throw a carrot in there, some squash, anything. This is also vegetarian friendly, and as well as that it just happens to be wheat and gluten free. It’s completely tasty, cheap, impressive, and filling. Go on, have some of Odin’s Curry for dinner.