Recipe inspired by the Guardian online
500gr carrots, peeled and smallish diced
1 large or 2 small red capsicums (peppers), chopped diced , larger than the carrots
1 yellow capsicum (if available and optional)
1 long mild red chilli, small diced
1 sping of curry leaves
200gr onions, chopped roughly
2 garlic chopped finely
1 cm ginger, peeled and finely sliced or grated. I like my dish to be very gingery so add as much you like
1 tsp mustard seeds
100gr tomatoes, chopped
400gr of cooked chickpeas or a a tinned chickpeas
1 tsp turmeric
1 tsp mild chilli powder
3 tsp ground coriander
2 bunch English spinach, washed and chopped roughly
50ml coconut milk + 225 ml water
A dollop of thick yogurt and chopped mint/coriander for garnish
Heat the oil and add the mustard seeds. Once they start to crackle, add the curry leaves.
Stir in the onions and fry until softened. Add the tomatoes and fry for a couple of minutes.
Then add the garlic, chilli and the ginger and fry for a few seconds.
Add the chopped carrots, pepper and all the spices and fry for another 2 minutes.
Then pour in the water and the coconut milk , cover and cook for another 4 to 5 minutes until just the vegetables are tender.
Tin in the chopped spinach and the chickpeas. Stir nicely.
Add the salt.
Cover and cook for another few minutes.
Sprinkle with you favorite garnish: Chopped fresh herbs, yogurt, chopped nuts .
To serve with basmati rice, quinoa, lentil, naan. Anything you fancy.