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 🙂
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 purée
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
Wow this looks really good! I’ve just pinned it to remember to try it! Thanks for sharing 🙂
LikeLiked by 1 person
Thank you so much, that’s great 😀😀
LikeLiked by 1 person
That’s my kinda sauce!
LikeLiked by 1 person
Yay! Thank you 🙂
LikeLike
I’ve been linking to your recipes today xx
LikeLike
Cool, thanks so much! Let me go see what all you’ve been cooking from everyone lately 🙂
LikeLiked by 1 person
Mouthwatering, delicious sauce Elaine. Happy weekend too! 🙂 xx
LikeLiked by 1 person
Thank you xx
LikeLiked by 1 person
Oh la la! This looks and sounds amazing, Elaine! Bookmarked!
LikeLiked by 1 person
Yay!!! Thank you so much xx
LikeLike
You are so incredibly creative, Elaine! It looks delicious and makes you want to start experimenting 🙂
LikeLiked by 1 person
Thank you so much, that’s lovely 🙂 I just get in my kitchen and play! X
LikeLiked by 1 person
Wow, your photos are sooooo inviting, I have to try this.
LikeLiked by 1 person
Thank you 🙂 I hope you like it x
LikeLiked by 1 person
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.
LikeLiked by 1 person
Thank you 😀😀 the peppers are sweet, they’re called Romero peppers here. You could easily substitute red capsicums x
LikeLike
You are the master of sauces Elaine! Bookmarked this as will definitely be trying it!
LikeLiked by 1 person
Thank you 🙂 🙂 I do love a sauce 🙂
LikeLike
Great looking sauce. Thanks for sharing with Fiesta Friday #72. Have a great weekend. :))
LikeLiked by 1 person
Thank you, Quinn, I hope you’re enjoying co hosting 🙂 🙂
LikeLiked by 1 person
Thats a wonderful sauce Elaine, it would be good on just about anything I think.
LikeLiked by 1 person
I think so too! Thank you 😉
LikeLike
looks great – love the idea of it with the carrot and goats cheese…
LikeLiked by 1 person
It’s so good, I had it all over again yesterday…;)
LikeLike
Looks good, Happy Fiesta Friday (better late than never lol). Madelyn is just loving coconut yoghurt!! Must definitely give this a try. Xxx
LikeLiked by 1 person
Thank you 🙂 she has great taste xx
LikeLiked by 1 person
I always want to just reach in through the computer screen with my spoon!
LikeLiked by 1 person
🙂 x
LikeLike
Pingback: It’s all about you: fellow bloggers’ recipes I’ve been making recently… | foodbod
Do you think if I use soy yoghurt it’d be just as good? I’d love to try it! xxx
LikeLiked by 1 person
The yoghurt just adds a creaminess and some substance so I’m sure it could work xx
LikeLiked by 1 person
grazie!!! xxx
LikeLiked by 1 person
I knew from the pic on the FF linkup that the recipe HAD to be yours and indeed it was. Bookmarked for immediate trying!
LikeLiked by 1 person
Ha ha! Thank you 🙂 x
LikeLike
Pingback: Wholemeal spelt & roasted cumin flatbreads and my daily loaf.. | foodbod
Pingback: Pimp Your Veg part 8: dips, dips, and more dips! (perfect for using up leftover vegetables) | foodbod
Pingback: Lunch anyone? Cauliflower rice with quinoa & green goodness sauce.. | foodbod
Oh boy does that sauce look good! I’ll have to look for the coconut yogurt, I don’t remember seeing it in the store. Do you think coconut cream would also work?
LikeLiked by 1 person
Yes it does, but you can also use natural yogurt, it doesn’t have to be coconut – or a mix of the two 🙂
LikeLike
Hi Elaine do you think you’d notice if I moved into your kitchen and lived under your kitchen counter? Ive had some great meals in recent days and some less stellar ones when Im in a hurry. But your food always sounds yummy – grrat ideas. I’ve only ever seen sweetened cocoonut yoghurt. Could you use coconut milk do you think?
LikeLiked by 1 person
Ha ha! You could try, but I’m not sure there’s enough space under my kitchen counter 😉
I’ve used coconut milk to make this before too, and it works fine, just makes a thinner sauce..
LikeLiked by 1 person