You need to get a little meditative about the chopping and after that just watch this comforting super healthy dish bubble and thicken and get really delicious

Ingredienser tjener 4 (can be frozen with potatoes removed)

a tablespoon of tumeric

a tablespoon of cumin seeds

a teaspoon of coriander powder

et stort løg, hakket

2 carrots, hakket

en pind af selleri, hakket

en en inch (2 og en 1/2 cm) stykke ingefær (chopped together with the chillies and garlic)

1 til 3 red chillies (depending on how hot or mild you like it!)

3 fed hvidløg

2 medium potatoes, scrubbed and diced (one inch, 2 og en 1/2 cm aprox)

en 400g (14 ounce) can of chick peas

en 400g (14 ounce) kan af tomater

en spiseskefuld tomatpuré

200g (7 ounce) af spinat

vegetable oil

salt og peber

brown rice and salad leaves to serve

Metode

In a large pan dry fry the tablespoon of cumin seed, the teaspoon of coriander powder and the tablespoon of turmeric for 2 minutes before adding a splash of oil

Add the chopped onion, followed by the chopped carrots and celery adding another splash of oil

Stir, add salt and pepper and cook for ten minutes until the onion has softened

Add the chillies, ginger and garlic and stir and cook for a further 2 minutter

Add the diced potatoes and stir to coat

Add enough water to almost cover the potatoes and bring to the boil and simmer rapidly for 10 minutes before adding the can of drained chickpeas, the can of tomatoes and the tablespoon of tomato puree

Cook for a further ten minutes or until the vegetables are tender and the sauce has thickened

Stir the spinach through just before serving with rice and salad leaves