Going green: a sauce of freshness & fabulousness..

 I’ve been happily experimenting in my kitchen this week…I started by making the Spice Kitchen marinade/paste recipe again, but this time I added three times the amount of 0% greek yoghurt and a few roasted baby plum tomatoes that I had leftover. Again, it was lovely straight from the pot, but I forced myself not to eat it just off a spoon and used it in several different ways. It was created originally as a curry sauce or marinade, but I think it’s great uncooked as a sauce.
I stirred some through some raw mushrooms, and ate them (raw) as an accompaniment to some other vegetables, then cooked some of them in a pan for my husband.  
I then added some grated carrot to some more of the sauce and ate it as a salad with some grated hard goats cheese – it was so tasty!!!! This will be a new forever dish for me.
And then enjoyed some of the two collaborations all together πŸ™‚  

As the week went on, I had some coriander to use up, so made another version of the recipe, this time minus onion and with some coconut yoghurt…seriously good!! I’ve eaten it with everything! Of course, I had to test it with some roasted cauliflower..would you expect anything else?!  It’s a really fresh flavour; if you don’t have coconut yoghurt, I would just use natural greek yoghurt, I just though I’d try it out with some coconut inclusion, plus it makes it a vegan option. (Recipe below)
     My green goodness sauce 

Ingredients 

5 small long sweet red peppers (aka ‘romero’ peppers) or 2 large red capsicums 

2 tbsp tomato purΓ©e

2 bunches fresh coriander

250g coconut milk yoghurt (I used Coyo)

3 tbsp tamarind paste

3 cloves garlic

30g fresh ginger

2 tsp turmeric

2 tsp garam masala

1/2 tsp chilli powder

1 tsp salt 

Method

Blitz it all together in your blender – I chopped up all the coriander first to make space for everything else, then added the rest of the ingredients bit by bit. 

This is so tasty by the spoonful, let alone as a marinade, or accompaniment to a dish, just dig in to all that flavour and goodness then decide what to use it for. 

I haven’t tested it for longevity, but I have had the sauce in a sealed pot in the fridge for up to a week and it’s been fine – this is obviously not official advice, just my kitchen experience. 

I used the leftover sauce yesterday with grated carrot and cheese, scooped up on spinach flatbreads. So good! 

It’s the end of another week and therefore time for another fabulous Fiesta Friday, co hosted this week by the amazing Naina, and new boy, Quinn..come on over the join the fun and give them your support. 

Happy Friday and happy weekend xxx 

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39 thoughts on “Going green: a sauce of freshness & fabulousness..

  1. Loretta

    Beautiful green masala – I’ve bookmarked this, I make a similar green masala paste, but I love to try other recipes too. What are small long red peppers? Are they hot? Also, I’ll have to look for the coconut yogurt too, I’m sure it gives it a nice sweetness to it.

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