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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.
Print Recipe
Resting Time 4 hours
Cuisine: ASIA, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 large red onions
  • 3 Tbsp curry paste
  • 1 fresh red chilli
  • a thumb-size piece of ginger
  • a bunch of fresh coriander
  • 3 sweet potatoes
  • 1 medium parsnip
  • 1 medium turnip
  • 1 large courgette
  • 1 tin chickpeas 400g
  • 250 ml vegetable stock
  • 1 tin tomatoes 400g
  • 1 tin coconut milk 400g
  • 400 g washed spinach

Method
 

  1. 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.
  2. 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.
  3. Add the stock & tomatoes and bring to the boil then cover, reduce the heat, and simmer gently for about 20 minutes stirring as necessary.
  4. 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.