A really simple, easy curry that’s perfect as a midweek dinner.
4 people10 minutes5 minutes
0.5 - Carrots
scrubbed and grated
1 - Courgettes
cut into bite-sized pieces
0.5 - Lemon
1 - Red Onion
100gSuperValu Baby Spinach
0.5tspSuperValu Chilli Flakes
or regular potato, scrubbed and grated
or soy sauce
2handfullToasted Cashew Nuts
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.
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.
Stir in the spinach, lemon juice and tamari or soy sauce. Cook for another couple of minutes, until the spinach has wilted.
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.