Veggie Curry

My lovely friend Freya has many excellent qualities but she can be tricky to cook for! I have to make sure I think through a meal if she's coming for supper as she is a very un-fussy eater but is vegetarian and unfortunately can't eat cheese. This shouldn't be an issue but you'd be amazed at how many veggie meals include cheese in some way, shape or form. Previously this would have meant Quorn but since going clean and lean it's off the menu for me as it contains wheat and is pretty processed. This means I have to be a bit more thoughtful in my meal preparation. I often end up going for some kind of spicy meal as I know she is as much of a chilli fiend as I am.

Today this means curry - one of my favourite curries to make at home is a chickpea and veg one so this seemed the perfect opportunity to make one. I also look to Madhur Jaffrey for inspiration so the start of this recipe is borrowed from her wonderful Curry Bible book. After the first few steps I've done my typical wondering off into my own territory! I've served this curry with basmati rice with peas and a bit of spicy mango chutney (not strictly clean and lean I know but I love it!) - you could also go with a cauliflower rice if you are trying to lower your carbs.

Chickpea, Spinach and Potato Curry

Ingredients:

1.5 onions, peeled and cut into chunks

4-5 cloves of garlic, peeled

Mix of dried and fresh chilli - this varies each time I make this depending on what I have available but this time it was 5 small whole dried chillies (grown by my mum!) and one whole fresh red chilli

1 tbsp hot curry powder (I used madras)

1 heaped tsp dried cumin (ideally use whole cumin then toast and grind it but I am lazy and used ready ground - if you have the patience I'd recommend whole)

Salt and pepper

1 tbsp coconut oil

2 small sweet potatoes, peeled and cut into chunks

Handful small new potatoes halved

Lots of frozen spinach - mine comes in rounds and I used about 8 of these

Tin of chickpeas with liquid

Approximately 1/2 to 2/3 jar of passata

Squeeze of tomato puree

Fresh coriander

Method

Heat a frying pan with coconut oil, while this is warming blitz the onion, garlic and chilli in a food processor with a splash of water, once smooth add to the pan.

Fry for 5-6 minutes then add in your spices and a good pinch of salt.

Stir through then add your potatoes (sweet and new), chickpeas, spinach, passata and tomato puree. Rinse the chickpea tin and passata jar with a bit of water and add this to the pan too. Cover and let it bubble away for about 30 minutes.

Check your potatoes and depending on how reduced the liquid is you might need to take the lid off and let it bubble away for another 15 minutes or so to thicken. While this is happening I would normally cook my rice. At this point add some finely chopped coriander stalks retaining the leaves to add just before serving.

Once the sauce has reduced add some chopped coriander leaves, season to taste with salt and pepper then serve up.