Simple vegan veggie curry. Cheap, easy to make, and perfect for batch cooking. Served with brown rice gives huge amounts of fibre, B vitamins, magnesium, and so much more:
?1 large red onion – finely chopped
?4 cloves of garlic – finely chopped
?1 large courgette – cut into half circles
?6 large mushrooms – sliced
?100g of peas
?2 handfuls of baby spinach
?1 teaspoon of medium curry powder
?Quarter of a teaspoon of ground cumin
?Half a teaspoon of turmeric
?Half a teaspoon of cinnamon
?6-8 tablespoons of tomato passatta
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?Saute the onion and garlic in a little olive oil along with a good pinch of salt, until soft.
?Add the courgette, mushrooms, and peas and all the spices and saute for a couple of minutes.
?Add the passatta and simmer until the vegetables have cooked, then add the baby spinach and wilt.
?Taste and season to taste.
?Serve with brown rice.
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