It’s not often I share brands on here, but when I do, know that they are something I truly believe in. When the Spice Pioneer contacted me, I was a bit hesitant. Not another recipe box brand, how are they any different? So I contacted the main man Tim, who told me that this little venture had a staff of five and that they wanted to educate people on world cuisine, spices and mainly create lasting memories. When I heard that you also get a music playlist to totally immerse yourself into the country you are cooking from, I was more than ready to give it a try. You get a box full of hard to find spices, such as preserved lemons, shrimp paste etc. A playlist, a postcard from the country full of facts and a recipe card. Here I have made a Sri Lankan curry, I swapped the monkish suggested with chicken for convenience. But the flavour was really lovely and I will most certainly make it again. The box comes with spices to make three dishes, so this box makes a beetroot curry, Sri Lankan curry and spicy green beans with black mustard seeds.
You can find The Spice Pioneer here if you are interested in finding out more. My boxes were kindly gifted, but they have a recurring membership that is billed quarterly for £24.99.
Serves: 2 as a main dish, 4 if using as part of the box menu.
Prep time: 10 mins
Cook time: 30 mins
- 1 tblsp sunflower oil
- Curry leaves (around 12)
- 1 medium red onion, finely chopped
- 2 garlic cloves, finely chopped
- 3cm piece fresh ginger, finely chopped
- 2 tblsp Sri Lankan curry powder
- Half tsp fenugreek seeds
- 2 tblsp tamarind paste, soak in 2 tblsp hot water and remove large seeds
- 1 400g tin coconut milk
- 1 tsp vegetable stock powder (around half a stock cube) dissolved in 100ml hot water
- 200g spinach
- 2 packs of basmati microwave rice
- Add oil to a large pan/wok. Once hot add curry leaves and cook for 2 minutes. Add onion and cook until soft, then add ginger and garlic. Cook until onion begins to turn colour.
- Add curry paste and fenugreek seeds and allow to cook for 2 minutes.
- Add chicken and coat in spices for 4 minutes.
- Add coconut milk, tamarind paste and stock. Leave to simmer for 20 minutes.
- Add spinach and cook for five minutes.
- Ping your rice and serve curry hot.