Indian vegetable curry
Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is
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Ingredients
- 1 tablespoon vegetable oil
- 1 (350g) leek, sliced thickly
- 2 cloves garlic, crushed
- 2 teaspoons black mustard seeds
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 1/2 cup (375ml) vegetable stock
- 400 grams can diced tomatoes
- 500 grams kumara (orange sweet potato), chopped coarsely
- 1 large carrot (180g), chopped coarsely
- 1 2/3 cup (400ml) canned coconut milk
- 375 grams brussels sprouts, halved
- 400 grams can chickpeas, rinsed, drained
- 155 grams baby spinach leaves
- 1/2 cup coarsely chopped fresh coriander
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