This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Heat 2 Tbsp oil in a large pan and cook the onions with the curry paste for a few minutes until the onions start to brown. Add the chilli, sweet potato and drained chickpeas and cook for another 2-3 minutes.
Add the tomatoes, mix well and bring to a boil. Taste the sauce and season with salt & black pepper accordingly.
Empty the contents into a slow cooker and cook on high for ~3 hours.
20 minutes before the end, slowly stir in the coconut milk. Add the spinach one large handful at a time—it may seem like way too much spinach but it wilts down A LOT. With a handful on top, gently push it down into the curry until it's covered and there's room for more. Repeat until all 400g of spinach has been added. It only needs to be left for a few minutes before it's ready to serve.
Serve with the chopped coriander on top with rice, and poppadoms with mango chutney.
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes
Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!
