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!

Інгрэдыенты служыць 2, as a hearty main course with brown rice

Vegetable oil

адзін цаля (2 і 1/2cm) кавалачак імбіра, нарэзаны

a stick of celery sliced

2 вялікі морквы, roughly chopped

лук, sliced

палова чайнай лыжкі сушеного кмена насення

a teaspoon of dried coriander

one to two teaspoons of dried chillies

чайнай лыжкі куркумы

соль і перац

3 зубчыкаў часныку, фарш

a large potato, scrubbed and roughy chopped

400 г (14 унцый ) банкі памідораў

two tablespoons of tomato puree

400 г (14 унцый ) можа фасолі

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

Метад

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, каляндра, 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.