Then add the carrots, courgette (zucchini), stock, passata and mung beans. Stir well to get any bits off the bottom of the pan, then put the lid on and simmer for 40 mins, stirring occasionally (add more water or stock if it starts to get too dry).
100 g carrot, 100 g courgette (zucchini), 750 ml vegetable stock, 250 ml passata, 160 g dried mung beans
Taste. If the mung beans are soft, then add the spinach. Stir well and simmer for another 2-3 minutes so that the spinach defrosts and dissipates into the mixture.
150 g frozen spinach cubes
Add the coconut cream and tamarind puree and stir through. Taste and season according to your personal flavour profile, adding more tamarind, coconut cream and salt as necessary.
100 g coconut cream, 3 teaspoon tamarind puree
Serve with brown rice and poppadoms and garnished with coriander (cilantro) leaves and nigella seeds. If you want to make your portion spicy, add chilli oil or dried chilli flakes on top.
nigella seeds and coriander (cilantro) leaves to garnish
Notes
It’s important not to let the garlic burn as it will give an acrid flavour to the dish. To avoid it burning, if it looks a little dry when frying, just add a touch of water to stop it sticking to the pan.
Likewise, for the spices, it is important to fry off the raw flavour but not to take it so far that they burn. Just make sure it’s not over a really hot heat and stir constantly then add the stock as soon as the smell of the spices starts getting stronger.