This vegan curry is very simple to make and you can change any of the vegetables to suit availability. As with all curries this one can be made in advance and left overnight for the flavours to deepen and intensify. Perfect for warming up those cold January evenings.
3 tablespoons of vegetable oil
2 garlic cloves, crushed
2 red onions, chopped
4cm fresh ginger, peeled and finely chopped
1 tablespoon curry powder
2 teaspoons ground coriander
½ teaspoon fenugreek
½ teaspoon crushed dried chillies
410g canned chopped tomatoes
800g potatoes, cut into 2.5cm pieces
1 cauliflower, cut into florets
800g canned chickpeas, drained and rinsed
500g spinach, chopped
250g okra, halved lengthways
Heat the oil in a large saucepan, add the garlic, onion and ginger and cook over low heat for 10 minutes until softened. Add the curry powder, coriander, fenugreek and dried chillies, mix well and cook for a further 4 minutes.
Add the tomatoes and 100ml of water, then add the potatoes cauliflower and chickpeas. Mix well and simmer for about 15 minutes, stirring frequently.
Add the spinach and okra, mix well and simmer for a further 5 minutes. You may need a little extra water at this final stage.
For more delicious one-pot meals, check out Easy One-Pot.