Source: Urban Farmie | Serves: 3 | Time: 30 min
Puree (roughly chop eveyrthing just to make life easier on your blender)
1½ red bell peppers
1 habanero pepper
½ medium yellow onion
½ red bell pepper, finely chopped
1 shallot , diced
4 oz #mushrooms
Handful fresh #spinach
1/4 cup of vegetable oil
2 tbsp of curry powder
½ tbsp tahini
Boil water for blanching spinach. Add oil to a deep pot and heat it on medium flame.
In the meantime, blend the red bell peppers, habanero, tomato and onion to form a coarse puree and set aside.
Once the oil gets hot, add the shallot and red pepper, and fry until translucent (about 30 seconds).
Then, add the puree and fry until the raw smell disappears (about 4 to 5 minutes)
While the puree is frying, blanch the spinach - as soon as the water reaches a rolling boil, dunk the spinach in the water for 30 seconds, remove from the pot, and wash under cold water - set aside
Add curry powder and tahini and fry for 1 minute.
Now add the mushrooms and let it come to a soft simmer.
When bubbles appear, add spinach, stir it in well and let it cook uncovered for about 2-3 minutes
Serve hot with rice. We ended up sprinkling a bit of salt at the end, too.