Vegetable Curry

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 tbsp grated ginger; 2 tbsp mild curry powder; 400 g canned chickpeas, drained; 400 g canned diced tomatoes; 200 ml (3/4 cup) coconut milk; 1 sweet potato, peeled and cubed; 150 g green beans, trimmed; 100 g baby spinach; Salt, to taste

Serves 4 Prep 15 mins Cook 30 mins Total 45 mins

Ingredients

1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp grated ginger
2 tbsp mild curry powder
400 g canned chickpeas, drained
400 g canned diced tomatoes
200 ml (3/4 cup) coconut milk
1 sweet potato, peeled and cubed
150 g green beans, trimmed
100 g baby spinach
Salt, to taste

Method

Heat oil and cook onion until soft. Add garlic, ginger and curry powder; cook 1 minute.
Add sweet potato, tomatoes and coconut milk. Simmer 15 minutes.
Stir in chickpeas and beans; cook 8 minutes until tender.
Fold in spinach until wilted. Season and serve with rice or naan.

Tip: Add a squeeze of lemon at the end to brighten the flavours.

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