Ingredients
- 1tbs veg oil
- 1 large onion, diced
- 3 garlic cloves, crushed
- 2 courgettes, chopped
- 2 sweet potatoes, peeled and chopped
- 1 1/2tbs curry powder
- 2tsp cumin powder
- 1/2tsp ginger powder
- 1/2tsp cayenne pepper
- 400g tinned chopped tomatoes
- 400ml coconut milk
- 1 dash of sweet balsamic vinegar
- 150g spinach leaves
- 1 red chilli, sliced
- 1 green chilli, sliced
- 1 handful of picked fresh coriander leaves
- Salt and pepper
- 400g cooked basmati rice
1. In a wide-bottomed pan, heat the oil and add in the onion, garlic, courgettes and sweet potato and cook for five minutes. Add the spices and cook for 30 seconds. Add the tomatoes, coconut milk, balsamic vinegar and spinach. Cook until reduced a little and season with salt and pepper.
2. Serve in a bowl with the rice, and garnish with the sliced chillies and coriander.
