I thought I’d give grains a break today and hang out with spuds. Sweet potatoes…
I thought I’d give grains a break today and hang out with 🥔 spuds. Sweet potatoes were really what was on my mind, but the store I went into today had run out so it had to be new baby potatoes.
I wanted to make this a chilli but I changed my mind at the very last second and I made this vegetable curry with red kidney beans instead. Don’t be frightened by the number of ingredients, they’re really not that many and the recipe is very easy.
500g new baby potatoes washed and quartered or halved depending on size. Try to keep them even.
1 medium red onion, chopped finely
3 small garlic cloves, finely minced
1 large carrot, peeled and sliced
1500g cauliflower, cut into small florets
Large handful baby spinach
1 tin chopped tomatoes
1 red chilli, finely chopped (optional)
100g frozen peas
½ can red kidney beans, rinsed and drained
1 vegetable stock cube
1 teaspoon Madras curry powder
½ teaspoon garam masala
½ teaspoon cumin
Large handful coriander stalks, finely chopped
Large handful coriander leaves, roughly chopped
1. Half-fill a medium pan with cold water and add the potatoes. Bring to the boil and cook for around 10 minutes or until just cooked. Drain then set aside.
2. Heat a large saucepan then add the curry powder, garam masala and cumin. Toast for 30 seconds or until the spices become fragrant then take off the heat and pour into a bowl.
3. Put the garlic, onions, chilli and chopped tomatoes, carrots, coriander stalks and stock cube into the pan and pour the spices over them. Put the pan back on the heat, add a splash of water and stir thoroughly and put the lid on the pan. Bring to the boil on medium heat then turn the heat down to a simmer and cook for around 15 minutes, stirring occasionally.
4. Add the cauliflower, broccoli, peas, kidney beans and spinach. Cook for around 5-6 minutes or until the vegetables are cooked then add the coriander leaves. Stir well then take the pan off the heat.
5. Serve the curry over potatoes and sprinkle with more coriander if desired. If the curry is too spicy, top with some yoghurt to cool it down.
If you make this, don’t forget to tag me in your pics 😊💙