Recipe by: Oliver Tyrrell McCabe

Serves: 6

For the Curry:

Ingredients

• 2 x tbsp of Clearspring Tunisian organic extra virgin olive oil
• 1 x jar of Clearspring organic chick peas, drained and rinsed
• 1 x large red onion, finely chopped
• 1 x clove of garlic, minced
• 1 x tsp of grated fresh root ginger
• 4 x tsp of Marigold organic vegan bouillon powder (with mixed with 1 litre of water to make stock)
• 1 x tsp of Clearspring organic brown rice miso ( to mix in with the stock)
• 2 x medium sweet potatoes peeled and diced
• 1 x red chilli, seeded with stalk removed
• 2 tbsp coriander, ground
• 2 tsp cumin, ground
• 1 ½ tsp turmeric
• 200g of True Natural Goodness organic quinoa, washed
• 1 x jar of Clearspring organic tomato passata
• 80g x of baby spinach
• 1 tsp of Clearspring organic tamari
• ½ tsp of Clearspring organic chickpea miso
• ½ tsp of Clearspring organic oat syrup
• A handful of finely chopped coriander as topping.

Method

1. Heat the olive oil in a large soup pot over a low to medium heat.
2. Sauté the onion, garlic, ginger, chilli and spices for 5–8 minutes stirring consistently, add a little stock if drying out, until softened and pungent.
3. Add the rest of stock, passata and rest of ingredients, bring to the boil and simmer for 20 mins.
4. Serve hot with a tsp of the yummy tahini garlic dressing.
   
   

For the Summertime Garlic Tahini Dressing

Ingredients

• 2 tbsp of Clearspring organic white tahini
• 1 handful of fresh coriander finely chopped
• 2 cloves of crushed peeled garlic
• 1 sml knob of freshly grated ginger
• 2 tbsp of jar of Jaru or White Mausu Peanut Rayu
• 1 tsp of Clearspring organic toasted sesame oil
• 250g of koko plain yoghurt vegan
• Juice of 1 lime
• Salt and pepper to season

Method

1. Add all ingredients to a blender and blend for 10 seconds until smooth consistency.
2. Pour every last bit into a bowl and spoon onto your curry dish as a yummy dressing.
3. Will keep in fridge for 5 days sealed.