Layla's south Indian veg curry
£1.90
Tax included.
This curry is one of my daughter's favourites. It is a fresh vibrant curry with a creamy sauce and a mild spice flavour. One for all the family.
Stuff you will need
- 2 tbsp oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 1 tbsp ginger paste or fresh ginger grated
- 1 tbsp tomato puree
- 500ml chicken or veg stock
- 300ml coconut milk (full fat is the best)
- 1 small cauliflower broken into florets
- 1 large, sweet potato, peeled and cut into 1inch pieces
- 3 medium tomatoes, seeded, skins removed and cut into cubes
- 2 large carrots
- 400g tinned chickpeas
- 2 handfuls of fresh spinach
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp fresh coriander (optional)
Method
- In a large, lidded pan add the oil and turn the heat to medium.
- Add the onions and cook for 10 mins until golden brown.
- Add the garlic and ginger and cook for 1 min.
- Add QURRY SPICE 1 and cook for 30 seconds.
- Add tomato puree stir, stock, coconut milk and QURRY SPICE 2. Turn up the heat and bring it to a boil. When boiling reduce the heat to low and simmer for 8 mins.
- After 8 mins add the sweet potatoes, cauliflower, carrots, and tomatoes and cook for 20 mins or until the vegetables are tender.
- Stir in the chickpeas, spinach, lime zest and lime juice and cook for 5 mins.
- Stir in the coriander and serve.