This vegetarian curry is simple to make and healthy too.
There is no end to the veg you could add to it, so it is a great way to use up any leftovers. For an accompaniment, try adding a little curry powder and diced fried onion to leftover mashed potatoes. Form them into small patties, dust them lightly with flour then gently saute them in a little oil.
Vegetable curry
Serves 4
1 onion, peeled and cut into quarters
15g root ginger, peeled and roughly chopped
3 cloves of garlic, peeled and sliced
2tbsp vegetable oil
90g mild curry paste
1 red chilli, roughly chopped
250ml water
800g chopped tinned tomatoes
300g new potatoes, peeled and boiled and cut into quarters
200g frozen peas
700g tinned chickpeas
400g baby spinach leaves
1 bunch of fresh coriander, roughly chopped
Sea salt
Freshly ground black pepper
4tbsp natural yogurt
Place the onion, ginger and garlic in a food processor and blend them into a puree.
Heat a large, heavy-based pot over a moderate heat, add the vegetable oil then the puree and cook for 2-3 minutes. Next add the curry paste and chilli and cook for a further 2 minutes.
Add the water, tomatoes, potatoes, peas and chickpeas and bring the pan to a simmer. Leave to cook for 10 minutes.
Add the spinach and coriander and stir well, season with sea salt and pepper then cook until the spinach has wilted. Check the curry for seasoning, then stir in the natural yogurt. Transfer into a suitable serving dish.
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