Saag Curry With Tomato and Peppers

Submitted by LG_1984

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 1 tablespoon sunflower oil
• 1 onion, Finely chopped
• 1 green pepper, chopped
• 2 carrots, chopped
• 100 g fresh spinach
• 1 garlic clove
• 1 canned tomato
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala powder
• 1 teaspoon Madras curry powder
• 1 teaspoon ground ginger
• 25 g fresh coriander, chopped
• salt
• ground black pepper

directions

1. 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.
2. Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
3. Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
4. 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.
5. Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir.
6. Serve with Chapati, Naan or your rice of choice.
7. Enjoy!