Step 1

Heat the oil in a large frying pan or casserole and sauté the onion until slightly browned and translucent (5 mins.)

Step 2

Add garlic and ginger and sauté for another minute, stirring (add a splash of water if the garlic starts to stick).

Step 3

Add the spices and fry for 1 minute, stirring constantly.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

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.