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
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.