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

Ingredients servit 4 (can be frozen with potatoes removed)

a tablespoon of tumeric

a tablespoon of cumin seeds

a teaspoon of coriander powder

magnum malum, concisi

2 carrots, concisi

ergo lignum apii, concisi

unum inch (2 et a 1/2 cm) piece of gingiber (chopped together with the chillies and garlic)

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

3 caryophyllis allium

2 medium potatoes, scrubbed and diced (Watsonus, 2 et a 1/2 cm aprox)

a 400g (14 et valet edit,) can of chick peas

a 400g (14 et valet edit,) possit ex tomatoes

a tablespoon lycopersiciSusceptibility puree

200g (7 unciarum) of spinach

vegetabilis oleum

sal et piper

brown rice and salad leaves to serve

Method

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

Excita, 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 minutes

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