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

재료 제공 2, as a hearty main course with brown rice

Vegetable oil

한 인치 (2 그리고 1/2cm에게) 생강의 조각, 다진 것

a stick of celery sliced

2 큰 당근, roughly chopped

양파, 슬라이스

건조 커 민 씨앗 반 작은 술

a teaspoon of dried coriander

one to two teaspoons of dried chillies

그럼 안되지의 티스푼

소금과 후추

3 다진 마늘, 다진 것

a large potato, scrubbed and roughy chopped

400g (14 온스) 토마토의 수 있습니다

two tablespoons of tomato puree

400g (14 온스) 강낭콩의 수

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

방법

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, 소금으로, 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.