Creamy curry dish to really rival a good saag. Thinking it would be great served with corriander flavoured flax crackers and crushed garlic infused olive oil drizzled over the top…...
2 lebonese cucumbers (approx 4in long)
2 tablespoon tahini
3 shallots or a few spring onions
8 bunches of baby celery (leaves and all)
1 tablespoon Garam marsala, use 1 to 2 Tablesppons or more according to taste
1 dash celtic sea salt, adjust according to taste
1 avacado, firm is best, cube it
Chop (as much as you need to) the first 7 foods and ‘throw’ them into a food processer / blender or use a handblender to blend. blend until big lumps and leaves are gone.
Once you have the mixture blended then spoon the blended ‘saag’ mixture over the chopped avacado and toss it.
Clean the bowl of the blender with your fingers and then go and devour the rest!!
You could add water or coconut water to the saag to make it thinner, but I find then that this seperates easily, ick.