Microwave garam masala vegetable curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp coconut oil
- ½ onionfinely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp tomato purée
- ½ tsp turmeric pasteor 1 tsp ground turmeric
- 2 tsp garam masala
- ½ tsp cumin
- ½ tsp ground coriander
- 400g can chopped tomatoes
- 50g baby spinachleaves, washed
- 400g can chickpeasdrained
- 100ml coconut milk
- 1 tbsp finely chopped corianderplus 1 tbsp chopped coriander leaves to garnish
- 1 tsp lime juice
- basmati riceor naan, to serve
Nutrition: Per serving
- kcal374
- fat19g
- saturates13g
- carbs32g
- sugars12g
- fibre10ghigh
- protein14g
- salt0.2g
Method
step 1
Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.
step 2
Add the ginger, garlic, tomato purée, turmeric, spices and a good pinch of salt to the cooked onions. Stir well and cook for 1 min to warm up the spices – you will be able to smell them when you open the microwave.
step 3
Add the tomatoes, spinach leaves, chickpeas, coconut milk and chopped coriander, and stir well. Cook for 2 mins, then stir again, followed by another 2 mins. The curry should be bubbling slightly. If not, give it another minute.
step 4
Add the lime juice and serve immediately, with basmati rice or naan bread on the side and a sprinkling of coriander leaves.
