Saag Curry With Tomato and Peppers
A delicious, quick and easy vegetarian (vegan friendly) curry, that can easily be adapted depending on what you have left over in your fridge/cupboard. In this version I used chopped carrots as we had some in but this can be replaced with other veg just as easily.
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INGREDIENTS
Nutrition- 1tablespoon sunflower oil
- 1
- 1
- 2
- 100
- 1teaspoon cumin
- 1teaspoon turmeric
- 1teaspoon garam masala powder
- 1teaspoon Madras curry powder
- 1teaspoon ground ginger
- 25
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DIRECTIONS
- Heat the oil in a wok/large based pan and fry the onion, pepper and carrots on a medium heat for around 7 minutes or until the onions are translucent.
- Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
- Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
- Add the spinach to the pan. Don't worry if the spinach doesn't fit in the pan right away, it will wilt after a few minutes. Keep stirring until all of the spinach has wilted and mixed in with the rest of the curry mixture.
- Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir.
- Serve with Chapati, Naan or your rice of choice.
- Enjoy!
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