This recipe is a warming vegetable curry slightly creamy from the coconut milk with a kick from the curry paste. It can be served alongside rice and naan or on its own. Enjoy!
Heat 1 Tbsp of oil, add the onions and fry for about 3 Minutes until starting to soften
Add 2 Tbsp of the curry paste and continue to cook for 10 Minutes on a medium heat
Add ginger, red pepper and sweet potato and continue to fry for 5 Minutes
Pour in passata, chickpeas, a handful of cashews and 200ml of water and bring to boil then reduce heat to a simmer. Cook with a lid on for 15 Minutes
Remove lid and cook for a further 15 Minutes until potatoes soft and sauce is beginning to thicken
Add coconut milk and spinach and cook until spinach has wilted
This recipe could easily be adapted to include chicken- adding before the sweet potato and red pepper stage. Alternately the vegetables could be varied according to what you have available cauliflower would work well in this dish. If you need the sauce to thicken more simply cook for longer with the lid off before adding coconut milk and spinach. It freezes well and so is ideal for batch cooking.
Ingredients
Directions
Heat 1 Tbsp of oil, add the onions and fry for about 3 Minutes until starting to soften
Add 2 Tbsp of the curry paste and continue to cook for 10 Minutes on a medium heat
Add ginger, red pepper and sweet potato and continue to fry for 5 Minutes
Pour in passata, chickpeas, a handful of cashews and 200ml of water and bring to boil then reduce heat to a simmer. Cook with a lid on for 15 Minutes
Remove lid and cook for a further 15 Minutes until potatoes soft and sauce is beginning to thicken
Add coconut milk and spinach and cook until spinach has wilted
Nice and easy to follow and simply delicious! The kind of curry that the word “traditional” stands for. Thanks for sharing this recipe.