Vegetable Curry

Ingredients: Curry

40g unsalted butter

1 white onion, diced

3tsp ginger, finely chopped

1 garlic clove, finely chopped

½ can tinned tomatoes

1tsp salt

1tsp turmeric

Pinch of curry powder, optional

1 chilli, finely chopped

5g coriander, finely chopped

450/500g frozen mixed veg

Handful of spinach

1 white potato, peeled and diced

Fresh coriander to finish

Naan Bread

Method:

LetAdd the butter and onions to a pan and cook over a medium to high heat. Let the butter melt, onions sweat and stir regularly until the onions take on a nice golden brown colour.

Once golden, add in the ginger and garlic and cook for a further 2 mins before adding in the tinned tomatoes.

Let the tomatoes reduce down slightly and gently cook until the butter begins to come away from the sauce – this sounds weird, but you’ll see a clear liquid forming around the sides and this is your sign to pop in the salt, chilli, turmeric, pinch of curry powder if using and coriander. Give this all a good old mix to thoroughly combine and cook for a few more minutes.

Give the mixed veg a quick rinse under water, before adding to the pan, alongside the spinach and potatoes. Give it a mix before adding the lid, turning down the heat and allowing it to cook for another 15-20 mins. Stir often to ensure the bottom doesn’t catch but let it do its thing.

Take off the heat once the potatoes are cooked (use a knife to see if they are soft) and finish by sprinkling on top a handful of fresh coriander.