Root Vegetable and Chickpea Curry
If you’re a vegetarian, or an omnivore who wants a break from constant meat-eating, this Root Vegetable and Chickpea Curry recipe provides an excellent substantial supper for the whole family. The ingredients listed here are those I happened to have when I cooked it – the root vegetables can be changed for others and the courgette can also be substituted.
Ingredients
Method
- Peel and finely chop the onion. Heat the oil in a large heavy based saucepan then add the onion & curry paste. Cook for about 10 minutes over a lowish heat, stirring occasionally.
- Meanwhile finely chop the chilli & coriander; peel and grate the ginger; chop all the other vegetables (peeled if necessary) into 2cm chunks. Add these to the pan together with the drained chickpeas and cook for another few minutes.
- Add the stock & tomatoes and bring to the boil then cover, reduce the heat, and simmer gently for about 20 minutes stirring as necessary.
- Finally pour in the coconut milk then stir in the spinach and cook for a further couple of minutes. Scatter some more coriander over and serve with rice.