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Make different variations of a classic with this recipe for an adaptable one pot curry. Mix and match the ingredients to suit your tastes!
Serves: 4 | Prep time: 30 minutes | Cook time: 40 minutes
- 4 tbsp neutral oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 thumb ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp turmeric powder
- 1/2 – 2 tsp chilli powder (depending on your heat tolerance)
- 1 large handful of baby spinach or curly kale
- 1/2 tsp garam masala
- A few leaves of fresh coriander
- Salt and lemon juice, to season
For the Bulk Ingredient
- 1 1/2 400g tin (3 cups) chickpeas, drained OR
- 1/2 a butternut squash. peeled and cut 1 inch dice, parboiled (see step 6 in method) OR
- 160g (1 cup) dried red lentils. rinsed OR
- 3 medium baking potatoes, but into 1 inch cubes, parboiled (see step 6 in method)
For the Liquid
- 1/2 400g tin (1 cup) chopped tomatoes
- 1 400g tin (2 cups) light coconut milk
- 1/2 200ml (1 cup) water
- In a large pot or casserole dish, heat the oil over a high heat.
- Fry the black mustard and cumin seeds until the mustard seeds start to pop, about 1-2min.
- Turn the heat down to medium and add the onions. Sweat them for 5 minutes.
- Now add the ginger and garlic. Fry for another 5 minutes.
- Stir in the ground cumin, ground coriander, turmeric and chilli powder. Cook for another 5 minutes.
- Add your bulk ingredient. If using potatoes or butternut squash, steam or boil them for about 5-8 minutes to parboil them.
- Add your choice of liquid: for a tomatoey curry use 1 can tomatoes + ½ can light coconut milk or for a coconutty one the other way around. Then add ½ can water.
- Bring to a boil, then turn down the heat and simmer for 15 minutes.
- Stir in the spinach or kale until it wilts (a few min).
- Check to see if your potatoes, butternut squash or lentils are well cooked.
- Sprinkle over the garam masale and season with salt and lemon juice to taste.
- Garnish with fresh coriander leaves and serve with rice, naan bread or roti.
Nutrition (per 100g)
- Calories: 114
- Fat: 6.0g
- Saturates: 0.8g
- Sugars: 2.4g
- Salt: 0.2g
- Protein: 4.0g
Recipes and images supplied by Discover Delicious by Michael Kitson. discoverdelicious.org. Instagram: @discoverdelicious
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