This is a light and very healthy curry. Add some Greek yogurt at the end if you like a richer tasting curry. Most vegetables that need rescuing in the bottom of the fridge can be used in this curry. Serve with basmati rice.
450g potatoes or sweet potatoes
225g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
2 tablespoons vegetable oil
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
50g creamed coconut, grated
400g can chopped tomatoes
1 level teaspoon of salt
4 handfuls of fresh spinach
Coriander sprigs to garnish
Basmati rice, to serve
4 tablespoon of curry paste, we used Madras curry paste
- Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
- Meanwhile, prepare the vegetables.
- Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stirring occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
- Add the vegetables, salt and 150ml water. Bring to the boil, cover and simmer for about 15 minutes, then add the spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs just before serving.
This recipe is provided by LoveFoodHateWaste