A comforting vegetarian curry suitable for days when it's "clean out the fridge"day.

Ingredients:

• 1 yellow onion, chopped

• 1 tomato, chopped

• 1 potato, cubed small

• 1/2 canned chickpeas, drained and rinsed

• 2 cups fresh spinach / 5-6 cubes frozen spinach

• 2 tsp curry powder

• 1 tsp turmeric powder

• 1/2 tsp chilli powder

• 1-2 tsp garam masala

• 1 tsp dried curry leaves flakes (or use fresh curry leaves at the beginning when you’re sautéing your onions)

• 1/2 cup coconut milk

• 2-3 tbsp lemon juice

• Coconut oil for cooking

• Salt to taste

Method: 

1. Start by sautéing your onions and then tomatoes in some coconut oil.

2. Once brown and caramelised, add the spice powders (curry, turmeric and chilli). Cook till fragrant and then add water.

3. Add the vegetable that needs the longest cooking time (in this case, the potatoes). Once that’s fork-tender, you can add the rest - canned chickpeas, frozen / fresh spinach, coconut cream, dried curry leaves flakes, lemon juice (love that tangy flavour in my creamy curry).

4. Season to taste and that’s one easy (30 minutes too!) gorgeous curry to go with your rice, flat bread or thosai.

5. If you don’t want to want to use potatoes, use pumpkin or sweet potatoes. Substitute the spinach with chopped kale. Alter this mix according to what you love. Enjoy cooking this dish!