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Super-boost rainbow curry with sweet ginger chutney

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Super-boost rainbow curry with sweet ginger chutney

This vegan curry is packed with spicy flavours and complemented by a sweet and fiery apple chutney.

Ingredients

For the paste

For the curry

For the apple and ginger chutney

Method

  1. To make the paste, place all of the ingredients and a splash of water into a food processor or blender and blend on high until a paste is formed.

  2. To make the curry, heat the coconut oil in a large saucepan over a medium heat. Add the paste and cook for a few minutes, stirring all the time. Add the onion and potato and cook for about 3 minutes, stirring.

  3. Add the tomatoes and 250ml/9fl oz hot water and cook for 1 minute. Add the rest of the veggies, apart from the spinach, stir and cover with a lid. Turn the heat down to low and cook for about 20 minutes until the veggies are softened. Add the Brazil nuts and spinach and cook for another few minutes.

  4. Meanwhile, to make the chutney, heat the oil in a large saucepan. Add the ginger and cloves and cook for 1 minute. Add the apple and cook for another 2 minutes over a low heat.

  5. Add the sugar, chilli powder and vinegar and stir. Add 100ml/3½fl oz water and cover with a lid. Cook over a low heat for 5 minutes, stirring occasionally.

  6. Serve the curry in deep bowls with a spoonful of the chutney.

Recipe Tips

Any remaining chutney can be kept in a sterilised jar for a couple of weeks in the fridge