Moroccan-style curry pesto (10 minutes!)

I’m always thinking of fun new ways to bring more curry into my life. So far I’ve shared tips for a red curry, red lentil stew and a curry-spiced granola.

For today’s post I experimented with Moroccan-inspired flavours to come up with this curry pesto. If you like plenty of heat, feel free to add more spice: curry powder, chili flakes, chili powder, cayenne pepper and smoked paprika. Details below the photo.

curry pesto

Moroccan-style curry pesto

prep time: 5 minutes
cook time: 5 minutes
total time: 10 minutes

servings: 1 cup
heat level: medium

2 cups spinach
1 cup cilantro
1/2 cup diced tomatoes
2 tbsp olive oil
1 tbsp tahini
juice of 1/2 lemon
2 tbsp curry powder
1 tbsp turmeric
1 tbsp cumin
1 tbsp cinnamon
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground ginger

  • Place all ingredients into a blender or food processor and mix into a thick paste. If the mixture is too thick, add olive oil or tahini. Serve hot or cold.

Notes:

The pesto works well served on quinoa, couscous, rice, barley and noodles.
It also makes a great dip for crackers and bread.
Have it with chickpeas and lentils, and toss nuts and cilantro on top.

curry pesto rice bowl with roasted eggplant

Pictured above: brown rice with curry pesto, roasted eggplant, pomegranate seeds and cilantro.

 

 

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