Quick Friday Night Curry

Quick Friday Night Curry

20 minutes to table! Get your hearty spice fix on! One pan dish. Oh and it’s completely vegan and if you serve it with something other than bread it’s gluten free too! BONUS!!!

Ingredients:

1tsp sunflower oil/fry light

1/2 red onion cut into chunks and the layers separated 

1 can potatoes, drained and rinsed and cut into even chunks

1 can chickpeas, drained

3 ripe tomatoes cut into chunks

1/2 cup frozen peas

2 handfuls of fresh baby leaf spinach 

2tbsp punch pooran (whole spices)

2tbsp curry powder of choice

2tsp chilli powder 

1tsp dried turmeric 

Method:

1) Heat a large non-stick frying pan over a high heat. Add oil/fry light and onion. Gently fry stirring frequently until the onions start to brown.

2) Add the potatoes and fry on a medium to high heat, stirring occasionally until the potatoes start to brown.

3) Add the whole spices/punch pooran and stir through the potatoes and onions until they are well distributed and you can smell the spices being activated by the heat. 

4) Add the chickpeas and peas and stir till warmed through.

5) Add the curry powder, turmeric and chilli powder and stir into the veg.

6) Add the tomatoes and a little water to stop the spices from burning and helps get the jammy caramelised juices off the bottom of the pan. 

7) Add the spinach on top and cook everything on a medium stirring occasionally until the spinach has wilted, everything is piping hot through and the moisture is the pan has evaporated. 

8) Serve with flatbread or popadoms.