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
salt
pepper
Instructions
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Peel and dice the potatoes and sweet potatoes
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Heat the oil in a large heavy pan. Chop the onions finely.
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Add the onions, garlic/ paste, tomato purée, ground coriander, chilli, pinch of salt and cook til soft.
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Stir in the curry paste. Cook for 2 mins. Add the potatoes and chick peas, stir until covered. Cook for one minute.
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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.
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Turn down the heat and cover. Simmer for 45 mins,
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Stir in the spinach and cook for 2 mins. Season with salt and pepper
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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