Thursday curry

admin — Tue, 21 Jun 2011 20:08:06 +0000

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

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

Tuesday, June 21, 2011 - 8:08pm

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