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

材料 提供しています 4 (can be frozen with potatoes removed)

a tablespoon of tumeric

a tablespoon of cumin seeds

a teaspoon of coriander powder

大タマネギ, 切り

2 ニンジン, 切り

セロリのスティック, 切り

1インチ (2 と 1/2 センチメートル) 生姜の作品 (chopped together with the chillies and garlic)

1 へ 3 赤唐辛子 (depending on how hot or mild you like it!)

3 ニンニクのクローブ

2 メディアポテト, scrubbed and diced (1インチ, 2 と 1/2 cm aprox)

400グラム (14 オンス) can of chick peas

400グラム (14 オンス) トマトの缶詰

トマトピューレ大さじ

200グラム (7 オンス) ほうれん草の

植物油

塩とコショウ

brown rice and salad leaves to serve

方法

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

かき混ぜる, 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 分

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