A simple, but a very delicious dish that I conjured up from products and vegetables in my fridge, freezer and cupboard. This is the type of thing I’ll do on a fairly regular basis and serve it either as is or with plain brown basmati rice or an Indian flat bread. I tend to make a large portion because it’ll happily sit for several days in the fridge and the flavours tend to develop (and improve) over time. If I simply get fed up of eating it, I’ll freeze the remaining portions.
1. In a casserole (dutch oven) over medium heat gently fry the onions until translucent (20 minutes) then add the sea alt, the spices and aromatics and cook for around a minute. Now add the potato, cabbage and coconut milk.
2. Preheat the oven to 200C/ fan 180C/400F/gas mark 6. Bake the casserole for approximately 30 minutes, stir, and bake another 20 -30 minutes, stirring infrequently, until the potatoes are fork tender. Add the chickpeas and spinach after approx. 45 minutes.
3. When the vegetables are done – but still retain some bite – remove from the oven, season to taste and serve.
1.Using curry powder keeps it simple, but that means the quality of the curry powder makes a big difference to this dish. Use a high quality powder, use more or less according to taste. Or, make your own mix.
2. If you cook the chickpeas from scratch for this dish, about 1/2 the quantity uncooked will yield enough cooked for this dish. I slow cook mine in larger batches and freeze them so that I always have some on hand.
3. If you use fresh spinach rather than frozen, just wilt it in the vegetable mix when you remove it from the oven.
4. Feel free to swap around the vegetables depending on what you have to hand.