East Lothian-based Spice Pots Company has launched a luxurious culinary gift set just in time for Christmas.
The Spice Pots Luxury Gift Tin is the ideal present for anyone who likes to cook and comes complete with; five tins of spice blends; Spice Pots Cook Book jam-packed with an array of savoury and sweet recipes; plus, a soy wax scented Spice Pots Chef’s Candle to eliminate any lingering cooking smells.
With a continued focus on using basic ingredients to create simple yet delicious Indian-inspired dishes, the luxury gift tin contains all five Spice Pot blends:
– Spice Pots Goan Blend– Spicy and flavoursome blend. Winner of the Savouries and Accompaniments category at the Scottish Food and Drink Excellence Awards 2018
– Spice Pots Tandoori Masala Blend – Medium hot with a tangy twist
– Spice Pots Bhuna Blend – Medium spiced Bhuna blend
– Spice Pots Korma Blend– Milder but still full of taste, for the more delicate palate
– Spice Pots Sweet Blend – A delicious mix of flavours inspired by Christmas, add to give depth and flavour to baking and desserts.
With more than 150 pages of restaurant quality recipes The Spice Cook Book is the definitive gift for curry lovers who want to create simple delicious dishes at home. From starters and appetisers to main and desserts, the cookbook lists mouth-watering recipes from big pot curries to marinades and seasonings.
To complete the Luxury Gift Tin is a handmade and hand-poured Spice Pots Chef Candle, a 100% natural soy wax scented candle blended with odour eliminating scents of Basil, Geranium and Patchouli.
Priced at just £40.00, Spice Pots Luxury Gift Tin is available to purchase online at www.spicepots.com
Continue reading for a delicious Goan Sweet Potato and Chickpea Curry recipe
Goan Sweet Potato and Chickpea Curry
A rich vegetarian curry, using our Goan Spice Pot and coconut milk. This will be medium heat, but add less of the pot if you would prefer it milder (see below).
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed or chopped
1 tablespoon grated, fresh ginger
5 teaspoons of the Goan Spice Pot (or use alternative Spice Pots Blend)
1 tomato, chopped
600g sweet potatoes,peeled and cut into 3cm chunks
1 400g tin chickpeas, drained and rinsed
1 400mil tin coconut milk
A handful of greens – spinach or green beans or whatever you have
Cook the sweet potatoes, in salted boiling water until tender, about 8 minutes.
Heat the oil over a medium heat, add the onions, ginger and garlic and cook slowly for a few minutes, until soft and the onions translucent.
Add a splash of water to the pan, then 5 teaspoons of the Goan Spice Pot. Cook gently for about a minute then add the tomato.
If all looking too dry, add another splash or 2 of water. Cook gently until the tomato has softened.
Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer.
Add your greens and cook for 3 or 4 minutes. Then finally add the cooked sweet potatoes and stir to combine.
Add salt as required and garnish with fresh coriander.
Simple and delicious.