Saag Curry With Tomato And Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!