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Super-boost rainbow curry with sweet ginger chutney
Fruit and vegetables
1 green
chilli
, chopped
2
garlic
cloves, peeled
2cm/¾in fresh root
ginger
, peeled and roughly chopped
1 small red
chilli
, seeds removed and chopped
1 tsp ground
coriander
2 medium
potatoes
, peeled and cut into small cubes
2
carrots
, sliced
1
red onion
, chopped
2
peppers
(a mix of green and red preferably), chopped into squares
100g/3½oz
green beans
, halved
100g/3½oz baby
spinach
leaves
2cm/1in fresh root
ginger
, peeled and finely chopped
3
apples
, peeled, cored and chopped into 2cm pieces
Tins, packets and jars
400g tin
chopped tomatoes
Cooking ingredients
½ tsp ground
turmeric
½ tsp
garam masala
2 tbsp
olive oil
½ tsp ground
cumin
1 tbsp
coconut oil
150g/5½oz
Brazil nuts
, chopped
2 tbsp
olive oil
4
cloves
5 tbsp
brown sugar
1 tsp red
chilli powder
100ml/3½fl oz apple cider
vinegar
Other
50g/1¾oz frozen
peas
Back to recipe
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