Eating your five-a-day has never been so easy, thanks to Sarah Tuck's spice-laden vegetable curry recipe.
Serves: 4
INGREDIENTS
Curry paste
1 onion, peeled and roughly chopped
1 thumb ginger, chopped
400gram tin tomato passata
1 tablespoon tomato paste
4 cloves garlic
Sea salt and freshly ground black pepper
Curry
2 tablespoons olive oil
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon madras curry powder
1 teaspooon turmeric
½ teaspoon chilli flakes
400mls coconut milk
1 medium kumara, chopped
1 carrot, trimmed and sliced
½ cauliflower, chopped into florets
1 cup peas
3 handfuls baby spinach leaves
400gram tin chickpeas, drained
2 limes, halved
¾ cup flaked almonds, lightly toasted
1 cup fresh coriander leaves
METHOD
Put the onion, ginger, tomatoes and paste, garlic, salt and pepper in a small food processor and whiz to for a paste.
Heat the oil in a large heavy based pot and cook the mustard seeds for 2 minutes or until just starting to pop. Add the paste and cook over a medium heat for 8 minutes. Add the spices and coconut milk and bring to a gentle boil. Reduce the heat to a simmer and add the kumara, carrot and cauliflower. Cover and cook for 10 minutes over a medium heat. Remove the lid, add the peas and chickpeas, and cook for a final 5 minutes then fold through the spinach to wilt.
Serve with a squeeze of lime juice, a sprinkling of toasted almonds and a handful of fresh coriander.
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