Vegan Beetroot, Spinach and Coconut Curry

deliciousmagazine.co.uk

dbuscher

2 tbsp vegetable oil

1 onion, finely sliced

1 green chilli, finely sliced

2 tbsp ginger garlic paste

2 tbsp mild curry powder

1 tsp ground turmeric

½ tsp ground coriander

500g plum tomatoes, chopped

250g cooked beetroot, chopped

400ml tin coconut milk

1 tbsp tamarind paste

100g baby spinach

Handful coriander leaves, chopped

1 lime, cut into wedges, to serve (optional)

Flatbreads or rice to serve

Directions at deliciousmagazine.co.uk

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