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, 叶酸, magnesium and the detoxifying trace element molybdenum. And it’s delicious!

成份 服务 2, as a hearty main course with brown rice

Vegetable oil

一英寸的 (2 一个1/2cm) 一块生姜, 切碎

a stick of celery sliced

2 large carrots, roughly chopped

一个洋葱, 切片

干小茴香种子半勺

a teaspoon of dried coriander

one to two teaspoons of dried chillies

一茶匙的姜黄

盐和胡椒

3 蒜瓣, 肉末

一个大土豆, scrubbed and roughy chopped

一个400克 (14 盎司) 可以的西红柿

two tablespoons of tomato puree

一个400克 (14 盎司) 可以的芸豆

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

a couple of handfuls of frozen peas

饭服务

方法

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, coriander, 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, 以盐调味, 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.