Curries are so hearty and flavoursome. They are packed with different spices and ingredients, so if you love the art and process of cooking then curries are for you! Alternatively, you can buy the sauce and add it to your cooked vegetables if you are feeling lazy! My go-to is this one.
For this curry, I basically just used whatever veggies I had in the fridge that needed using. Luckily I had some chickpeas, which are a great source of protein, so I didn't see the need to throw in any chicken or other meat. Plus the flavours in the sauce are enough to make the dish as tasty as can be. But feel free to add in any other vegetables and/or more protein sources!
1 tin of chickpeas
1 large white onion, diced
1 courgette, chopped
2 Handfuls of spinach
2 garlic cloves
1tbsp lemon juice
2cm ginger, peeled and finely grated
1/2 tsp garam masala (mixed indian spices)
1/2 tsp ground turmeric
1 tsp ground cumin
1 1/2 tbsp of melted butter
1 cardamom pod, seeds lightly crushed
1 tsp ground coriander
hot chilli powder (to taste)
275ml tomato purée
100ml double cream
1 tsp chopped coriander to garnish
For the sauce:
1) Heat some butter in a pan and add the garlic and ginger. Fry for a couple of minutes, then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir and fry for a couple more minutes until they start to give off a nice smell.
2) Add the onions, courgette and chickpeas and brown lightly.
3) Add the tomato purée and lemon juice and simmer for a couple of minutes.
4) Add the butter and cream, and stir until the butter has melted and the sauce is nice and smooth.
5) Have a taste and adjust any seasoning to your preferences.
Serve on a bed of rice and garnish with some coriander.