Thursday curry


Ingredients (serves 6 approx)

3 potatoes

2 sweet potatoes

can chickpeas

spinach (fresh/canned)

2 onions

2 tbsp sunflower oil

2 tbsp tomato purée

can chopped tomatoes

carton creamed coconut (optional)

can coconut milk

1 chilli de seeded/ 1tsp chilli powder (optional)

2 tsp ground coriander

4 tbsp fresh coriander leaves chopped

2 tbsp ground almonds

1 tbsp garlic and ginger paste (optional)

2 garlic cloves crushed

1 tbsp curry paste (korma/ madras)

1 tbsp mango chutney

500ml veg stock/ water

juice of one lemon




  1. Peel and dice the potatoes and sweet potatoes

  2. Heat the oil in a large heavy pan. Chop the onions finely.

  3. Add the onions, garlic/ paste, tomato purée, ground coriander, chilli, pinch of salt and cook til soft.

  4. Stir in the curry paste. Cook for 2 mins. Add the potatoes and chick peas, stir until covered. Cook for one minute.

  5. Add the water/ stock, coconut milk, creamed coconut, tinned tomatoes, mango chutney, lemon juice, 2 thirds coriander leaves and almonds. Bring to the boil stirring occasionally.

  6. Turn down the heat and cover. Simmer for 45 mins,

  7. Stir in the spinach and cook for 2 mins. Season with salt and pepper

  8. Throw on top the rest of coriander, serve with rice or bread.

Add or take away ingredients as you wish. Leave out the chilli for a mild curry.

Annabelle xxxx