Back from a trip to Mauritius and a bag full of fresh curry leaves definitely leaves room for some inspiration in the kitchen. Coconuts and coconut milk are to avoid for all types, and tomatoes are to avoid for blood types A and B. Enjoying a rich curry may seem difficult but if you cook an onion confit as the base of the dish, it will be delicious and moreish.
Serve this curry with basmati rice or even lentils for types A & AB.
Make in 30 minutes
- Melt the clairified butter over low heat in a large pot. Add the ginger, garlic and allow to cook for at least 5-8 minutes or until caramelised.
- Add the onions and cook down about 10 minutes on low, until soft and "confit".
- When the onions are cooked, add the turmeric, cumin, paprika and stir well to coat. Season with salt to taste.
- Raise the heat to medium and add the green beans and sugar snap peas and cover with the vegetable stock until levelled with the ingredients. Mix well and cook for 5-6 minutes until the vegetables are cooked and still a little crunchy.
- In the meantime, boil the eggs, shell them and cut them in half.
- Back to the curry, scatter the spinach in small mounds over the curry and cover, until the spipnach wilts.
- Serve with the eggs and a side of rice or lentils.
- 1 Tablespoon of clarified butter
- 1 Garlic bulb, cloves peeled and finely sliced
- 1 Large thumb of fresh ginger, peeled and finely sliced
- 1 Teaspoon each of paprika, turmeric, whole cumin
- 4-6 Curry leaves
- 3 Onions, finely sliced
- 250g Fine green beans, washed and ends trimmed
- 100-150g sugar snap peas, washed
- 5-8cups of vegetable stock, warm
- 400g Fresh spinach
- 2 Hen eggs, soft or hard boiled
- A handful of peanuts, whole and toasted
- Sea salt, to taste