This curry is proof that “Necessity is the mother of invention.” I had some very sad looking veg wilting in the fridge and a bag of spinach that needed to be used or shoved in the freezer pretty quickly. I usually whip up a soup when this is the case but I thought the veg I had would be perfect in a curry. Also, it’s been over a year since I posted a curry recipe, which is surprising as I make them all the time.
If you want to make this, use whatever veg you like or have to hand. Keep in mind the length of time it takes to cook this will depend on the veg you use. The carrots take the longest here so I sliced them quite thinly. Cauliflower is perfect in a curry because it just soaks up all the spices and takes on their flavour. It might seem like there is way too much spinach in the recipe but it wilts down so much you will wonder where it all went. I have not made this very spicy so feel free to add the whole chilli if you like.
It’s not really a proper recipe just an idea. But that is not to say it is a second rate meal, it is delicious. It’s also a good one for freezing. It is fast and would be perfectly good in a bowl on its own, a great midweek meal.
- 1 tbsp oil
- 1 tsp of mustard seeds
- 1 onion, finely sliced
- 2 tsp of ground cumin
- 2 tsp of ground coriander
- 1 tsp of ground tumeric
- 5cm piece of ginger
- ½ a red chilli
- 2 cloves of garlic, minced
- 1 large carrot
- 200g caulilflower
- 1 medium sweet potato
- 100ml water
- 1 x 400g tin of chopped tomoatoes
- 100g fresh spinach
- 1 x 225g tin of chickpeas, drained
- 1 tsp of garam masala
- The juice of ½ a lemon or lime
- Salt and Pepper
- Heat the oil in a large heavy pan over a medium heat. Add the mustard seeds and once they have started to pop add the sliced onions and reduce the heat slightly.
- Allow the onions to cook until they are soft, stirring occasionally. This can take anywhere from 10 to 20 minutes.
- While the onions are cooking, peel and chop the carrot and sweet potato. Break the cauliflower into small florets. Smaller pieces will allow the veg to cook quickly and bear in mind that the carrots will take longest to cook.
- Once the onions have cooked, add the cumin, coriander and tumeric. Give it all a good stir to make sure the onions are completely coated in the spices and cook for about a minute. Add a splash of water if it starts to stick.
- Grate in the ginger and finely chop and add the chilli. Cook for another minute before adding the garlic.
- Add the carrot, cauliflower and sweet potato. Stir and add the tinned tomatoes and water.
- Reduce the heat so that the curry is simmering. Cover the pan and allow it to simmer for 10 to 15 minutes or until the veg is tender. Stir it occasionally during this time to make sure it is not sticking to the pan.
- When the veg is almost cooked add the spinach, chickpeas and garam masala. Allow it to cook for another 5 minutes.
- Squeeze in the lemon juice and season with whatever further spices or salt and pepper you think it needs.
- Serve with naan or flatbreads, or rice, with some mango chutney and a dollop of natural yogurt on top. Garnish with some fresh coriander leaves.