Spinach tomato and butterbean curry

Cherry tomatoes, sliced in half, cut side upwards in roasting tray, slosh of extra virgin cold pressed rapeseed oil, oven fan 200C for twenty minutes.

Peel and slice garlic and ginger, deseed and slice red chilli pepper, chop coriander, in pot with with oil, simmer for about a minute.

Add to the pot contents of curry spice pot.

Note: Contents of curry pot spices not curry powder.

  • 1/2 tbsp dried turmeric
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds

Add to the pot, rinsed butterbeans.

Add to the pot, coconut milk. Rinse tin, add a little water.

Simmer for around ten minutes.

In small saucepan half a mug of basmati rice, a mug of water, add cinnamon stick and two star anise, a pinch of salt, simmer for around ten minutes.

Remove from oven, add tomatoes to curry saucepan.

Rinse and add handfuls of spinach to the curry saucepan.

Remove cinnamon stick and the two star anise, drain the rice and serve.

Add contents of curry pot to the rice.

Tasty, but and a big but, somewhat bland and insipid. I think mistake was to add water to the curry.

A vegan dish, but I felt missing something. Maybe meat.

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