Serving 3-4, you’ll need…

1 tsp fresh ginger, grated

1 clove of garlic, crushed

1 green chilli, deseeded & finely sliced

a splash of olive oil or spoonful of coconut oil

1 onion, finely sliced

1½ tsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp mustard seeds

1 punnet of yellow cherry tomatoes, cut into quarters

1 tbsp tomato puree

1 tin of coconut milk

½ a head of cauliflower, cut into bitesized florets

a large handful of green beans, ends removed

a large handful of new potatoes, halved

2 large handfuls of baby spinach

A squeeze of lime juice

Salt & Pepper

Chopped coriander to serve

 

Method…

Heat the oil in a pan, add the onion and cook for a few minutes, until it starts to soften. Next add the crushed garlic, grated ginger and chopped green chilli. Cook for 2 minutes.

Now add the spices and cook for a further 3-5mins, stirring to avoid the spices from catching on the bottom of the pan.

Quarter the tomatoes and add these to the pan with the tomato puree, cooking for a further 2 minutes. Now add in the coconut milk and season generously with salt and pepper.

Bring the curry up to the boil, then turn the heat down to a simmer. Add in the potatoes, then put a lid over and cook for 5 minutes.

Next, add in the cauliflower, replace the lid and cook for 10 minutes.

Add in the green beans next, replacing the lid and cooking for 5 minutes. Use a blunt knife to check that all the veg is cooked, giving it an extra 5 or so minutes if not.

Finally, take the curry off the heat and stir in 2 handfuls of baby spinach, allowing this to wilt into the curry while it cools a little.

Serve up in bowls with a sprinkle of chopped coriander and a squeeze of lime.

Note: Monkfish is a really delicious addition to this curry, cut it into thick chunks and add it at the end with the spinach. Cover with the lid, allowing the fish to poach for 5 or so minutes, until opaque and cooked through.