Vegetable Madras

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Ingredients for 2 servings

2-3 cloves garlic, finely chopped

1/3 - full bag of spinach

To finish:

1 thumb size piece of ginger, grated or finely chopped

stock: 1/3 vegetable stock cube disolved in 1/4 pint water & residue from red pepper pan (top up dish with hot water as necessary when cooking)

splash Groundnut/walnut/sunflower oil

spoon of mango chutney (if you want to add sweetness)

1 lg onion, finely chopped

ceyenne pepper (only to add heat at end if you prefer hot)

2 medium size tomatoes, sliced into 1/4's

1 courgette, halved and sliced

chopped coriander (optional)

1 red pepper, chopped into slices of similar size to courgette

teaspoon garam masala

3 - 4 heaped teaspoons Madras curry paste

1 medium sweet potato, cubed

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