Ingredients
- 6 medium potatoes, chopped
- 3 carrots, chopped
- 300g firm tofu
- 1/2 an apple, grated
- 2 cups green beans
- 3 cups of baby spinach
- 1 Tbsp ketchup
- 1 brown onion, chopped
- 1tsp cumin
- 1tsp corriander seeds
- 1tsp garlic salt
- S&B Golden Curry 'Japanese Curry Mix' (in heat of choice)
- 1Tbsp butter
Method
- In a large pot fry onion in butter. Once softened stir in cumin and corriander and garlic salt, then add carrots, followed by potatoes.
- Once vegetables have browned, add enough water to the pot to just cover them. Stir in Ketchup, then bring to boil.
- Once boiling, cover with a lid and lower heat to simmer for about 15min. When vegetables are tender, add green beans, tofu and grated apple. Simmer for a further 5 minutes.
- Add baby spinach, then Stir through all of the 92gram 'Japanese Curry Mix' and make sure its melted, before covering and simmering for a further 5 minutes. Serve over a bed of your favourite grain (rice, freekeh, or quinoa etc). If vegetarian, adding shredded cheese on top is extra delicious. If vegan you can leave off the cheese no problem.
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
