Microwave garam masala vegetable curry
Make this vibrant veggie curry in less than 20 minutes with the help of a microwave. All you need is basmati rice or a couple of naan breads to go alongside
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp coconut oil
- ½onion, finely chopped
- 1tsp ginger paste
- 1tsp garlic paste
- 1tbsp tomato purée
- ½tsp turmeric paste or 1 tsp ground turmeric
- 2tsp garam masala
- ½tsp cumin
- ½tsp ground coriander
- 400g can chopped tomatoes
- 50g baby spinach leaves, washed
- 400g can chickpeas, drained
- 100ml coconut milk
- 1tbsp finely chopped coriander, plus 1 tbsp chopped coriander leaves to garnish
- 1tsp lime juice
- basmati rice or naan, to serve
Instructions
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.