Curry in a hurry (v)

This is one of those quick, versatile 'chuck it together' recipes for when you are just in from work and home alone. It's not about about quantities or measurements is about a quick, tasty dinner on the plate in 15 minutes using whatever you have to hand.

I always keep cooked chickpeas in the freezer so its easy to grab a handful for dishes such as this but any leftover fish, cooked chicken or vegetables will all work just as well.

These are the ingredients I gathered:

Recipe (Serves 1)


Approximate Ingredients: 

• 1/2 onion, finely sliced
• 1 small sweet potato, cut into cubes
• a handful of frozen or canned chickpeas
• chunk of fresh ginger, finely chopped
• 1 clove of garlic, crushed
• Fresh, dried, flaked or powdered chilli to taste
• shake of whole cumin seeds
• shake of ground coriander
• good shake of medium curry powder
• squeeze of tomato puree
• small can (165ml) coconut milk
• squeeze of lemon or lime juice
• handful of fresh spinach
• vegetable oil

Method:

1. Heat the oil in a small pan, then add the onion, garlic, ginger and chillies and gently fry for 5 minutes
2. Add the sweet potato, coriander, cumin, curry powder and tomato puree and stir well
3. Add the coconut milk, then fill the empty can with water and add that too
4. simmer rapidly for 10 minutes, squeeze in a bit of juice, stir through the spinach until it wilts and serve.

I spotted some flaked almonds in the cupboard so chucked some on top for a little extra crunch and I was feeling super lazy so served mine with supermarket microwave pilau rice.