ZANZIBAR CURRY

Heat level: Medium

Serves: 2

Cooking time: 25-30 minutes

Vegetarian & vegan options

If we could put a tash on it and call it Freddie, we would! (Freddie Mercury was born in Zanzibar!). One of our personal favourites, this Zanzibar curry recipe lets you create an elegant and aromatic medium spiced tomato and coconut milk-based curry.

This Zanzibar Curry recipe uses the Great Northern Spice Zanzibar Curry Blend.

ZANZIBAR CURRY BLEND

£4.50

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INGREDIENTS

• 3 tablespoons of Great Northern Spice Zanzibar Curry Blend

• 300g boneless and skinless chicken thighs, diced

• 1 tablespoon olive oil

• 1 teaspoon garlic paste/purée

• 1 medium red onion, finely diced

• 1 courgette, cut into 1cm chunks

• 4 handfuls of spinach, stalks removed

• 200g (half) a tin of chopped tomatoes

• 400ml tin of full fat* coconut milk (*we don't recommend using light as it dilutes the flavour)

• 1 chicken stock cube

VEGETARIAN & VEGAN OPTIONS

• 2 sweet potatoes, peeled and cut in to medium chunks

• Half head cauliflower, cut in to chunks

• Vegetable stock cube

HOW TO COOK

1. Heat the oil in a large pan over medium-high heat.

2. Add the chicken or sweet potato, onions and garlic and fry for 5-6 minutes.

3. Add the chopped tomatoes, courgette (cauli if using) and our Zanzibar Curry Blend. Cook for a further 1 minute, stirring occasionally.

4. Add the coconut milk and stock cube. Bring to the boil, stir and then lower the heat so the curry simmers for 15-20 minutes or until the sauce has thickened.

5. Add the spinach and allow it to wilt for 3 minutes. Once the spinach has wilted, mix it through the curry, then season with salt and pepper.

6. Serve with your choice of rice (tip: add zest of lime to the rice for an extra zing), and enjoy.

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