1 Onion
2 cloves garlic, minced
*Either use my vindaloo paste recipe or use pre-made Vindaloo Curry Paste
200g chickpeas
200g fresh spinach
4 turnips
300g finely chopped tomatoes
*For quicker turnaround, cook the turnips and chickpeas at the start in a pan of boiling vegetable stock*
Heat vegetable oil in pan. Add onion and cook til slightly translucent. Add the garlic, curry paste (at least 100g of the premade, or one serving of my paste depending on taste) and the rest of the vegetables. Fry for a further 5 minutes coating all the veggies in the paste. Add the canned tomatoes and half a can of water. Cover and let simmer for 1 hour.
Serve with basmati rice!!
2 cloves garlic, minced
*Either use my vindaloo paste recipe or use pre-made Vindaloo Curry Paste
200g chickpeas
200g fresh spinach
4 turnips
300g finely chopped tomatoes
*For quicker turnaround, cook the turnips and chickpeas at the start in a pan of boiling vegetable stock*
Heat vegetable oil in pan. Add onion and cook til slightly translucent. Add the garlic, curry paste (at least 100g of the premade, or one serving of my paste depending on taste) and the rest of the vegetables. Fry for a further 5 minutes coating all the veggies in the paste. Add the canned tomatoes and half a can of water. Cover and let simmer for 1 hour.
Serve with basmati rice!!
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