Whether you’re doing veganuary or not, this delicious dish will bring some heat to your weekend.
Christmas is officially over. The ‘decs have come down, there are only rations of leftover turkey and stuffing in the fridge and we’re back into a full working routine. So, what better meal to brighten up your weekend than a delicious, vegan curry? This one from Olive Magazine is one that the whole family will love, and if they’re not vegetarian/vegan, they won’t even miss the meat.
Ingredients
- onion 1, chopped
- garlic 3 cloves, chopped
- ginger a thumb-sized piece, chopped
- green chilli 1, chopped
- vegetable oil 1 tbsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- ground turmeric 1 tsp
- chopped tomatoes 400g tin
- Charlotte potatoes 400g, cut into chunks
- chickpeas 400g tin, drained and rinsed
- spinach 100g, chopped
- lemon ½, juiced
- garam masala 1 tsp
- naans to serve
Method
- Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
- Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
- Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
- Stir in the lemon juice and garam masala, and serve with naans.
January 10, 2020
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