Vegan Beetroot, spinach and coconut curry - delicious. magazine

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely sliced
• 1 green chilli, finely sliced
• 2 tbsp ginger garlic paste
• 2 tbsp mild curry powder
• 1 tsp ground turmeric
• ½ tsp ground coriander
• 500g plum tomatoes, chopped
• 250g cooked beetroot, chopped
• 400ml tin coconut milk
• 1 tbsp tamarind paste
• 100g baby spinach
• Handful coriander leaves, chopped
• 1 lime, cut into wedges, to serve (optional)
• Flatbreads or rice to serve