any-night curry

recipe by Mucho

Sometimes on a Friday night you just want to shove lots of things in a pot, kick back and relax. This recipe allows you to do exactly that, and will give your microbes a bit of a party whilst you do.

You should now be able to find the Jerusalem artichokes in your supermarket!

high-fibre | veggie

serves

4 portions

ingredients

1 white onion
1 tin tomatoes
400gr Jerusalem artichoke (100gr after peeling in the photo)
160gr spinach
1 tsp of ground turmeric
1 tsp red chilli flakes
1 tsp of cumin
1 vegetable stock cube
1 tbsp of olive oil
2 garlic cloves
1 tin of chickpeas
4 tbsp of natural yogurt
2 carrots
1 pack butternut squash slices
10 Springs of coriander
Pinch of salt
Pinch of pepper
240g brown basmati rice

nutritional information

energy in Kcal 386
fibre 13g
fat 7.2g of which saturates 0.9g
carbohydrates 57g and of which sugars 14g
protein 17g
allergens dairy

method

1. Cook the rice as per pack instructions.
2. Wash and peel the garlic, Jerusalem artichokes, butternut squash, carrot and the onion; slice the onion as thin as you can, chop the Jerusalem artichokes and carrot into 1.5 cm bite size chunks, and chop the garlic as small as you can. Trim the coriander leaves, roughly chop it and set aside.
3. Wash the spinach leaves thoroughly, drain and set aside.
4. In a bowl: Place the stock cube and add one cup of boiling water. Mix until the cube is fully diluted. Set aside.
5. Rinse the chickpeas in a sieve and set aside.
6. Heat a pan over medium-high heat, then heat the olive oil for 30 seconds and add the onion and garlic. Fry them for 2 minutes, or until the onion begins to soften.
7. Add the Jerusalem artichoke, squash, carrot the chilli flakes, the cumin and the turmeric. Stir-fry for 1 minute, then add the tinned tomatoes, and cook for 2 – 3 minutes. Add the chickpeas and stir to combine all ingredients.
8. Then add the stock, and a pinch of salt and pepper. Bring the heat down to medium, and cook for 15 minutes.
9. Add the drained spinach leaves and yogurt to the saucepan. Stir until the spinach begins to soften. Cook for no longer than 1 minute, add the coriander and turn the heat off.
10. Add pepper to the curry sauce to taste. Serve curry with rice on the side.