The mix of vegetables in this dish mean that you can easily tailor it into something that you may be more comfortable with – try aubergine, courgettes, red onions and anything else that looks appetising. The long list of ingredients is what gives this dish all the wonderful flavours and textures that you’d be looking for from a curry.
To Serve 4
1tbsp Vegetable Oil
1 sliced Onion
1 clove of finely chopped Garlic
200g Sweet Potato
4tbsp Medium Curry Powder
125g Leaf Spinach
75g Baby Corn
4tbsp Plain Yoghurt
Bunch of Coriander
½tsp Coriander Seeds
½tsp Cumin Seeds
2 Cardamom Seeds
200g Basmati Rice
1 Cinnamon Stick
5cm Lemon Peel
1. Peel and chop the Potato, Sweet Potato and Carrots, quarter the Tomatoes, and chop the Coriander.
2. In a large pan, heat the oil, and cook the onion for four minutes. Add the garlic, and cook for a further minute.
3. Add the peeled and chopped Potatoes, Sweet Potatoes and Carrots, then cook for two more minutes. Add the Curry Powder, and stir in well.
4. Start to cook the rice – crush the Coriander, Cumin and Cardamom seeds, and add these into the rice with the strip of Lemon Peel and Cinnamon Stick.
5. To the large pan, add 200ml of water, and simmer for fifteen minutes with the lid on. Stir well, adding the spinach, tomatoes and corn, then replace the lid and cooking for five more minutes.
6. Cook for five minutes, before adding in the yoghurt and lowering the heat for three or four more minutes to heat everything through.
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