X-ray Vision Curry
Canteen = Everyday
Curry in a hurry has never tasted so good! Substitute chicken for meat or more legumes and use whatever seasonal vegetables you have available.
2 tbsp olive oil
4 red onions
6 tbsp rogan josh paste
2 kg diced chicken breast
8 cm piece of ginger
1 bunch fresh coriander
3 sweet potatoes
2 x 400 g tin chickpeas
3 x 400 g tin chopped tomatoes
3 x 400 ml tin light coconut milk
3 x 250 g box frozen spinach
Long grain rice (optional)
Heat oil in a large saucepan over a medium heat.
Peel and finely slice the onion. Add to pan with curry paste. Cook for 10 minutes, or until the onion is soft, stirring occasionally.
Add chicken breast to pan and fry off until slightly brown.
Peel and finely grate the ginger. Finely slice the coriander. Chop sweet potatoes into 1cm chunks.
Add the ginger, coriander and sweet potato to the pan. Drain and tip in the chickpeas, then cook for 5 minutes. Then add the tinned tomatoes and coconut milk.
Reduce the heat to a simmer, then cook for 30-50 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
Stir in spinach and cook until thawed.
Serve ¾ cup of curry with ½ cup of rice and fresh coriander (optional). Curry freezes well.