Ingredients
1 large onion, chopped
3 big garlic cloves
1 tsp pureed ginger
Salt, to taste
400g tin chopped tomatoes
400g tin chick peas
sweet potato, cut into large cubes
400g spinach puree (or 500g fresh baby spinach)
1 courgette
1 red pepper
Spice mix
2 tsp ground cumin
1tbsp ground coriander
1/2 tsp tumeric
1 tsp garam masala
1 tbsp dried fenugreek leaves
1 mild chilli (optional)
Heat the oil in a large pan. Add the onion and cook until softened. Add the ginger and garlic and fry until the garlic turns lightly golden. Add the spice mix ensuring the ingredients are mixed together. If you're using spinach puree, add this now.
Add the sweet potato and the chopped tomatoes, use the now empty can to fill the pan with water, enough to cover the sweet potato, and leave to simmer for approx 1 hour (time will vary on how large you've chopped the potato). After 30 mins, add the courgette, pepper and chickpeas and continue to simmer until the sweet potato is soft. If using fresh spinach add this 10 minutes before the end.
Serve with rice and naan bread; enjoy!
This recipe is perfect for using up vegetables that you have left in your fridge, so go crazy!
L x
