Quick vegetable curry
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This vegetable curry recipe from Paul Heathcote is remarkably simple to make, providing a curry dinner with little wait and fuss. Despite being quick, this vegetarian recipe has a wonderful range of Indian inspired flavours well-suited for a cosy meal or a summer dinner in the garden.
First published in 2015
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Ingredients
Metric
Imperial
- 2 tinned chopped tomatoes, 400g each
- 1 onion, peeled and cut into quarters
- 15g of root ginger, peeled and roughly chopped
- 3 garlic cloves, sliced
- 125g of curry paste
- 250ml of water
- 1 red chilli, fresh and roughly chopped
- 2 tinned chickpeas, 400g each - drained
- 400g of spinach leaves
- 1 bunch of fresh coriander, roughly chopped
- vegetable oil
- sea salt
- black pepper, freshly ground
SAVE RECIPE
Equipment
- Blender
Method
1
Place the onion, ginger and garlic into a blender and blend into a purée
- 1 onion
- 15g of root ginger
- 3 garlic cloves
2
Heat up a large saucepan, add a little oil and add the puréed onion mix. Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a further 2 minutes
- vegetable oil
- 125g of curry paste
- 1 red chilli
3
Pour in the water, tomatoes and chickpeas and cook until quite dry - this should take about 5-6 minutes
- 250ml of water
- 2 tinned chopped tomatoes
- 2 tinned chickpeas
4
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve
- sea salt
- black pepper
- 1 bunch of fresh coriander
- 400g of spinach leaves
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