I’m always thinking of fun new ways to bring more curry into my life. So far I’ve shared tips for a red curry, red lentil stew and a curry-spiced granola.
For today’s post I experimented with Moroccan-inspired flavours to come up with this curry pesto. If you like plenty of heat, feel free to add more spice: curry powder, chili flakes, chili powder, cayenne pepper and smoked paprika.
Moroccan-style curry pesto
prep time: 5 minutes
cook time: 5 minutes
total time: 10 minutes
servings: 1 cup
heat level: medium
2 cups spinach
1 cup cilantro
1/2 cup diced tomatoes
2 tbsp olive oil
1 tbsp tahini
juice of 1/2 lemon
2 tbsp curry powder
1 tbsp turmeric
1 tbsp cumin
1 tbsp cinnamon
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground ginger
- Place all ingredients into a blender or food processor and mix into a thick paste. If the mixture is too thick, add olive oil or tahini. Serve hot or cold.
Notes:
The pesto works well served on quinoa, couscous, rice, barley and noodles.
It also makes a great dip for crackers and bread.
Have it with chickpeas and lentils, and toss nuts and cilantro on top.
Brown rice with curry pesto, roasted eggplant, pomegranate seeds and cilantro.
Lazy Vegans 