400g Coconut milk, 1 tsp lavender,
1 tsp cumin, 1 tsp turmeric, 1 tsp
chilli powder, 1 tsp coriander seeds,
1 white onion, 400g spinach, 1 courgette, butter or ghee, 2 cloves garlic
My personal curry tastes appeal more to the Thai style "soupy" green curries, but lavender could be used in a thicker Indian style Korma sauce if you prefer.
The exotic fragrance and flavour works in the same way coriander or mint does to cut the spices, and as in previous recipes - lavender is a perfect partner to coconut.
1) Grind the lavender with the spices in a mortar and pestle and set aside.
2) Finely dice the onion and add to the pan with the butter or ghee. Cook until the onions are soft, then add the garlic and spices and stir through.
3) Slice the courgette and cut each slice into quarters. Add to the pan and stir through, before adding the coconut milk.
4) Turn down the heat and allow to simmer gently until the courgette has begin to soften. Add the spinach and stir through until it has wilted, though not begun to lose its colour. Serve with rice or naan bread.