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

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

Vegetable oil

един инч (2 и 1/2cm) парче джинджифил, кълцано

a stick of celery sliced

2 големи моркови, roughly chopped

една глава лук, нарязани

половин чаена лъжичка сушени кимион семена

a teaspoon of dried coriander

one to two teaspoons of dried chillies

една чаена лъжичка куркума

сол и черен пипер

3 скилидки чесън, мляно

a large potato, scrubbed and roughy chopped

на 400 грама (14 унция) може на домати

two tablespoons of tomato puree

на 400 грама (14 унция) can of kidney beans

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, кориандър, 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, подправете със сол, 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.