INTRODUCTION TO SPICES PART 6

This a curry I do on a Monday for a meat free Monday.  Always worth doing some vegetable dishes and nice simple ways to do them.

I use roots are available all year round.  Great to get one of those packs .  Soup packs great for those who find like me chopping a task.

I also add in Beetroot.  Which is cooked and used in curries and spices are sweet.  Alternative to sugar.  I find this is good healthy choice.

The choice is yours what ever you wish to add.  Roots Potato and Spinach always in a curry.  Add in Beetroot plus Carrots and Swede.  Butternut Squash good as well Sweet Potatoes.

Add in Chickpeas or rice to serve or Kidney Beans.

You will need Food Processor slicer
Blender
Spice mill
Bowl
Stockpot or saute pan plus small saucepan rice
Knife
Spoons
Measuring spoons

Ingredients
Onions two small or one med large
Roots any
Frozen Spinach three blocks
Spices from a jar chilli, ginger and garlic 1 teaspoon each.
Garam Masala Fennel seeds, Cinnamon, Paprika, Cumin, 1 teaspoon of each
Tumeric half a teaspoon
Passata carton
Worcester sauce dash

Rice microwave wholegrain with chickpeas or kidney beans drained.

1.Prepare vegetables add to a stock pot with dash of Worcester and oil colour.  Medium heat.

2. Spicemill spices Garam masala, Fennel seeds, Cinnamon, Paprika, Cumin, Tumeric, blitz up.

3. To a bowl boiling water kettle.  Make a paste.

4.  Make sauce blender, Passata spices from bowl plus ginger, garlic, chill blitz up to vegetables which should be taking on a bit of colour.

5.  Cover on 30 minutes low simmer check vegetables cooked.

6.  Put rice on cover add drained chickpeas or kidney beans.  Portion for how many.  Flavour with Tumeric and stock cube.  Use half a teaspoon of Tumeric or use Garam masala.  Your choice.

7.  Add Spinach warm through another ten minutes adjust timings.

8.  Check vegetables serve with portion of rice.  Chickpeas or Just on own

9.  Any left over use with chicken or other meats.