Now that autumn is here and the days are getting cooler, warm up with a spicy, creamy curry.
Ingredients:
- 2 cups of cooked chick peas
- 2 large potatoes, peeled and cut into cubes
- 1 onion diced
- 1 small red pepper diced
- 2 (410g) can diced tomatoes
- A handful of spinach
- 4 garlic cloves finely chopped
- 1 tbsp of ginger finely chopped
- 1 cup of coconut milk (add more for a creamier curry)
- 1 cup of water
- 2 t Madras curry
- 1 t tandoori masala
- 1 t garam masala
- 1 t turmeric
- 1 t ground cumin
- 1 t paprika
- 1 t ground coriander
- ½ t cayenne pepper
- salt to taste (personally I don't add salt)
- fresh coriander for serving
Method:
Lightly fry the onion, garlic and spices together until the onion is soft.
Add the red pepper and ginger, and cook for a further 10 minutes.
Add potatoes, diced tomatoes and water and simmer for about 20 minutes until the potatoes are firm.
Lastly, add the chick peas and coconut cream and continue to simmer for another 20 minutes.
When vegetables are tender, turn into a serving dish.
Top with fresh coriander and serve with naan bread or basmati rice.
Ring the changes a cup of fresh garden peas instead of spinach.
