1. 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. 2. Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan. 3. Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper. 4. 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. 5. Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir. 6. Serve with Chapati, Naan or your rice of choice. 7. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
