Mixed Vegetables Curry

Caroline Marson, Banbury
20 - 30 mins

Save those veg from the bottom of the fridge and give them a new lease of life in this inventive curry which is as light as it is healthy. We’ve used madras curry paste (for added kick) – you can choose your favourite. Give it an authentic touch with basmati rice, too.

450g potatoes or sweet potatoes
225g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
2 tablespoons vegetable oil
4 tablespoons curry paste (we used Madras)
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
50g creamed coconut, grated
400g can canned chopped tomatoes or fresh chopped tomatoes
1 level teaspoon of salt
4 handfuls fresh spinach
Coriander sprigs to garnish
Basmati rice, to serve
Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside. Prepare the other vegetables when the potatoes are cooking.
Heat the oil in a large pan, add the onion and garlic and cook for about 5 minutes (until softened), stirring occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
Add all the vegetables except the spinach, salt and 150ml water. Bring to the boil, cover and simmer for about 15 minutes, then add the spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs just before serving.