Saag Curry With Tomato and Peppers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious, quick and easy vegetarian (vegan friendly) curry, that can easily be adapted depending on what you have left over in your fridge/cupboard. In this version I used chopped carrots as we had some in but this can be replaced with other veg just as easily. Ingredients:
1 tablespoon sunflower oil |
1 onion, finely chopped |
1 green pepper, chopped |
2 carrots, chopped |
100 g fresh spinach |
1 garlic clove |
1 canned tomato |
1 teaspoon cumin |
1 teaspoon turmeric |
1 teaspoon garam masala powder |
1 teaspoon madras curry powder |
1 teaspoon ground ginger |
25 g fresh coriander, chopped |
salt |
ground black pepper |
Directions:
1. Heat the oil in a wok/large based pan and fry the onion, pepper and carrots on a medium heat for around 7 minutes or until the onions are translucent.
2. Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
3. Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
4. Add the spinach to the pan. Don't worry if the spinach doesn't fit in the pan right away, it will wilt after a few minutes. Keep stirring until all of the spinach has wilted and mixed in with the rest of the curry mixture.
5. Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir.
6. Serve with Chapati, Naan or your rice of choice.
7. Enjoy!
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