Freshly ground spices and garlic make this into something out of the ordinary – not particularly hot, but full of flavour. Serve with brown rice, yoghurt & naan bread, and take the leftovers to work for lunch the next day (if there are any….).
Vegetable Curry
2 tbsp olive oil
1 tsp cumin seeds (whole)
1 cinnamon stick
1 large brown onion, chopped
6 cloves garlic, crushed
250 gms button mushrooms, cut into 3mm slices
425 gm can diced tomatoes
1/4 cup water
1 tbsp cumin seeds, freshly ground
2 tsp coriander seeds, freshly ground
2 tsp turmeric
1/2 tsp chilli paste
2 x 425 gm cans chickpeas, drained & rinsed
1 bunch fresh coriander, chopped (about 3/4 cup)
cracked pepper, to taste
100 gms baby spinach leaves
1 tbsp lemon juice
Heat oil in medium saucepan over moderate heat. Cook cumin seeds and cinnamon stick for 30 seconds, stirring until fragrant. Add onion and garlic; cook for 3 mins until soft. Add mushrooms; cook until wilted. Stir through tomato, water, ground cumin, coriander, turmeric and chilli. Simmer for 10 mins, stirring occasionally. Add chickpeas and coriander and pepper; simmer for 10 mins longer. Stir through spinach and lemon juice until wilted.
Remove cinnamon stick before serving.
Serves 4
Happy Fooding!
