Wednesday, 17 June 2015

REVIEW & RECIPE - Potato & Chickpea Coconut Curry with Spiced! Spice Pastes*

Spiced! North African spice paste

A little while back we were very kindly sent some spice pastes from the lovely Tom at Spiced! Spiced! is a new company making fresh spice pastes with all natural ingredients and, luckily for us, they're all vegan too!

Spiced! South Indian spice paste

We were sent three pastes to try - a North African paste with zingy harissa, a South Indian paste with tangy tamarind and a Caribbean paste with sweet cinnamon and nutmeg. The first one we tried was the South Indian paste, which we used to make a potato and chickpea coconut curry, which was pretty damn delicious if I do say so myself.

Spiced! South Indian spice paste

These fragrant little pastes are made from entirely fresh ingredients, but despite this they last almost two months in the fridge which is pretty good. We usually have a curry around once a week so this was perfect for us. They're made from ingredients you can actually recognise on the label - nothing processed or rubbish in here, and the tub made enough sauce to feed three to four people.


1 Spiced! South Indian Spice Paste
6 - 8 baby potatoes, washed and sliced
1 can chickpeas - not drained
1 can coconut milk
1 handful frozen peas
As much tender stem broccoli as you like


Since the spice paste is raw you need to cook it a little first. Add to a medium saucepan and warm through for five minutes. Add the raw sliced potatoes and chickpeas with the water from the can. Stir and simmer over a medium heat for 10 minutes.
Add the can of coconut milk, stir through. Cover the pan with a lid and leave to simmer over a low heat for another 10-15 minutes until the potatoes are cooked through.
Add frozen peas and tender stem broccoli to the top of the pan. Turn off the heat, replace the lid and leave the peas and broccoli to steam cook for 5 minutes.
Stir through and serve.

We served our curry with cauliflower rice, if you'd like to make that too, here's what you'll need:

1 medium head cauliflower

Chop the cauliflower and add to a food processor. Blitz until it resembles grains of couscous. Pour into a saucepan or frying pan and lightly toast for five minutes. Cover with a lid and leave to steam for five minutes. Serve alongside the curry. Delicious!

Vegan potato and chickpea coconut curry with cauliflower rice

Vegan potato and chickpea coconut curry with cauliflower rice

Spiced! Caribbean Spice Paste

Check back over the coming weeks for more Spiced! action, and follow Spiced! on Twitter and Facebook to find out the latest news and the lowdown on where you can pick up these little tubs.

Emily x

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