This curry is not only nutritious, with help from vegetables, kidney beans and chick peas, but quick and easy – perfect for a cold winter’s night.
2 large potatoes cut into small cubes
2 large carrots cut into small cubes
1 large onion finely sliced
2 cloves garlic, finely chopped
1 (400g) tin chopped tomatoes
1 (400g) tin kidney beans, rinsed and drained
1 (400g) tin chickpeas, rinsed and drained
1 (400g) tin coconut milk
2 tablespoons olive oil
½ teaspoon turmeric powder
½ teaspoon chilli powder (or to taste)
½ teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon mustard seeds
water as needed
salt to taste
1. Bring a large pot of lightly salted water to a boil. Add the carrots and potato; cook for 5 minutes or until slightly soft but don’t overcook. Add the peas (if frozen) to the boiling water in the final minute. Drain.
2. While the vegetables are boiling, heat the oil in a large frying pan over medium heat. Add the onions and garlic; cook and stir until the onions are translucent. Add the chopped tomatoes and 80ml water to the onions. Add the turmeric, chilli powder, cumin, coriander powder, mustard seeds and salt. Taste and adjust seasoning as desired.
3. Mix in the vegetables and increase the heat to high. Cook for 5 to 7 minutes, stirring constantly. Reduce heat to medium, add the kidney beans and chick peas and simmer for 7 minutes. Stir in the coconut milk and cook for 3 more minutes ensuring the milk doesn’t curdle. Taste, and cook for longer or adjust seasonings if required.