VEGGIE CURRY (FROM WHAT LUCE EATS)

INGREDIENTS (SERVES 2)

- 3 tsp olive oil

- 1 white onion

- 2 cloves garlic

- ¾ tsp cumin

- ¾ tsp garam masala

- ¾ tsp paprika

- ¾ tsp ground coriander

- ¼ tsp cayenne pepper

- ¼ tsp turmeric

- Salt

- Black pepper

- 2 tsp tomato purée

- ¾ can coconut milk

- 200g chopped tomatoes - 300g new potatoes

- 200g courgettes

- 300g cauliflower

- 40g spinach

- 36g cashew nuts

- 2 handfuls fresh coriander - 10g coconut yogurt

- 130g wholegrain rice

METHOD

Preheat oven to 180°C, and line a baking tray with parchment paper or tin foil.

Scatter your cauliflower florets and drizzle with 1 tbsp of oil. Place in the oven to roast for 20 minutes.

In a large saucepan of boiling water on a medium heat, boil your diced potatoes for 15 minutes.

While your potatoes are boiling, begin to cook your rice, according to the packet instructions.

In another large saucepan on a medium heat, add 1 tbsp of oil, diced onion and crushed garlic cloves. Simmer until the onion starts to brown.

Next, add your cumin seeds, garam masala, paprika, ground coriander, cayenne pepper, salt, pepper, turmeric and tomato purée. Combine and cook for one minute.

Pour in your coconut milk and tinned tomatoes, and leave to simmer for five minutes.

Next, drain your potatoes and add them to the sauce along with the roasted cauliflower florets and courgettes.

Combine and turn to a low heat. Let it simmer for ten minutes further, before adding your spinach and letting it wilt.

Serve over rice with a dollop of coconut yogurt, and sprinkle with cashew nuts and fresh coriander.

PER SERVING Kcals: 853, Protein: 23g, Fats: 38g, Carbs: 97