Prep time:
Cooking time: 30 minutes
Total time:
Serves: 4
1tbsp groundnut oil
1 onion finely chopped
2 garlic cloves crushed
5cm fresh ginger chopped
1 red chilli deseeded and chopped
fresh coriander - stalks chopped, leaves reserved
1tsp ground cumin
1tsp ground coriander
1tsp turmeric
1tsp medium curry powder
salt & pepper
1tsp garam masala
400g chickpeas
200g vegetable stock
500g sweet potatoes, peeled & chopped into 1 inch cubes
400g chopped tomatoes
150g spinach
200g paneer cheese cut into 2cm cubes
1 juice of lemon
This is one of Anna Stanford's fantastic one pot wonders. You can find more like this on her website Anna's Family Kitchen.
This is a 30 minute hearty curry. A rewarding and fairly simple supper, it’s perfect for those meat-free days when you need something warming and your family is chomping at the bit. You can adjust the heat level by leaving out the chilli seeds. Natural yoghurt on the side will also appease anyone who prefers a curry mild. Delicious served with brown basmati rice.
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