This is simple to make but full of flavour. The large chunky vegetables absorb the delicious spices and rich tomato sauce. Kidney beans add protein, folate, magnesium and the detoxifying trace element molybdenum. And it’s delicious!

Састојци служи 2, as a hearty main course with brown rice

Vegetable oil

један инч (2 и 1 / 2цм) комад ђумбира, исецкан

a stick of celery sliced

2 large carrots, roughly chopped

лук, нарезак

пола кашичице сушеног кумин семена

a teaspoon of dried coriander

one to two teaspoons of dried chillies

кашичица Тумериц

со и бибер

3 чена белог лука, млевен

a large potato, scrubbed and roughy chopped

400г (14 унца) могу парадајза

two tablespoons of tomato puree

400г (14 унца) конзерва пасуљ

a big bunch of spinach, sliced and stalks removed (these will be added to the curry first)

a couple of handfuls of frozen peas

rice to serve

Метод

Put a dash of oil in a large lidded pan and add the ginger, followed by the celery, carrots and onion. Stir to coat

After about ten minutes when the onions begin to soften add the cumin, коријандер, chillies and turmeric and some black pepper. Stir and add another dash of oil if necessary. Stir in the garlic. Add the potatoes and stir again to coat

Add just enough water to cover the carrots, season with salt, put the lid on and allow to simmer for about twenty minutes until the carrots have softened

Add the tomatoes and tomato puree, the kidney beans and the spinach stalks. Simmer for another five minutes and then add the peas and spinach for the last two. Serve with brown rice.