I love this curry for a bunch of reasons. Mostly because it’s super tasty, super easy and super cheap to make! I usually make a big batch and eat it for a few days, share with friends or freeze and enjoy whenever I fancy it later.
It’s one of these dishes that just makes itself while you read a book, watch TV or clean a messy kitchen. So whatever your plan is for the day, you don’t have to worry too much about looking after your meal coz it’s just going to cook itself for you.
Ingredients (serves 6)
- 2 leeks, chopped
- 2 sweet potatoes, peeled and chopped
- 8 baby potatoes, halved
- 1 broccoli head, chopped
- 2 carrots, chopped
- 2 tins od chickpeas, drained
- 1 bag of spinach
- 2 tins of coconut milk
- 1 tin of chopped tomatoes
- 3 tsp paprika
- 2 tsp cumin
- 4 tsp turmeric
- 4 cloves of garlic, chopped
- 1 tsp chilli flakes
- salt and pepper
- 1 tbsp coconut oil
- Naan bread or poppadoms (optional)
- In a large pot heat coconut oil and add chopped leeks. Stir for 5 min and add the rest of the veggies apart from spinach. Add tomatoes, coconut milk and a glass of water.
- Add all spices and garlic and mix everything together. Then place a lid on the pot and bring it to boil. Turn the heat down and let it simmer for about an hour.
- While the curry is cooking, place the chickpeas in a blender/food processor, add a bit of water and blend them till smooth/hummus like texture. After half an hour of cooking, add the paste to the curry. This will ensure a creamy texture.
- Cook for another 20 minutes and check if all the vegetables are soft. If so, add spinach, stir and cook for 5 more minutes.
- Serve with poppadoms or naan bread or enjoy on its own.