Serves: 4
Time to prepare: 10 mins
Time to cook: 35 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
- 1 onion, chopped
- 1 tbsp vegetable oil
- 3 garlic cloves, crushed
- 1 tbsp mild curry powder
- 1 tsp cumin
- ½ tsp turmeric
- 250g/9oz carrots, finely chopped
- 350g/12½oz potatoes, cubed
- 500ml/17½fl oz vegetable stock
- 400g tin of chickpeas, drained
- 200g/7oz frozen spinach
- 100g/3½oz frozen peas
- Salt and pepper
- 1 large tbsp fresh coriander, roughly chopped
Instructions
- Gently fry the onion for 5 minutes then add the garlic and spices.
- Continue to cook for another 5 minutes. Stir to prevent sticking.
- Add the carrots, potatoes, stock and chickpeas. Simmer for 15 minutes.
- Add the spinach and peas. Cook for a further 10 minutes.
- Season as required and finally add the fresh coriander.
Serve with rice and flatbread.
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