Saag Curry With Tomato And Peppers - cooking recipe

Ingredients

1 tablespoon sunflower oil
1 onion, Finely chopped
1 green pepper, chopped
2 carrots, chopped
100 g fresh spinach
1 garlic clove
1 canned tomato
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala powder
1 teaspoon Madras curry powder
1 teaspoon ground ginger
25 g fresh coriander, chopped
salt
ground black pepper

Preparation

Heat the oil in a wok/large based pan and fry the onion, pepper and carrots on a medium heat for around 7 minutes or until the onions are translucent.
Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
Add the spinach to the pan. Don't worry if the spinach doesn't fit in the pan right away, it will wilt after a few minutes. Keep stirring until all of the spinach has wilted and mixed in with the rest of the curry mixture.
Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir.
Serve with Chapati, Naan or your rice of choice.
Enjoy!