Indian curry recipe


A really simple, easy curry that’s perfect as a midweek dinner.

Preparation time: 5 minutes

Cooking time: 10 minutes

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Serves: 4 people

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  1. Put the oil in a medium pan over a high heat. Once it’s hot, add the onion and garlic and cook for 1 minute, stirring. Add the potato, courgette, carrot and salt and cook for 3 minutes, stirring continuously. 
  2. Add the beans, coconut milk, vegetable stock and curry powder and bring to the boil, then reduce the heat to a gentle simmer and cook for a further 3 minutes. 
  3. Stir in the spinach, lemon juice and tamari or soy sauce. Cook for another couple of minutes, until the spinach has wilted. 
  4. Remove from the heat. Taste and season with more salt or pepper if you think it needs it. To serve, garnish with the chilli flakes and some toasted cashews. 

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