A one pot comforting summer curry that is ready in no time – Packed with light, fruity flavours, this recipe is fab as a hearty soup alternative on those damp British summer days!

This Recipe Serves 4 People | 4 Portions of Veg Per Serving | Ready in 20 Minutes

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To make this recipe you will need:

1 Onion

1 Courgette

2 Carrots

A Good Handful of Chopped Baby Spinach (or 4 blocks of frozen)

300g New Potatoes

1 Can of Chickpeas

2 cans of Coconut Milk

2 Heaped Tablespoons of Mango Chutney

4-5 Teaspoons of Curry Spice (We usually go for a Tikka or a Korma blend for the kids)

Dried or Fresh Coriander

Crispy Poppadoms

Cashews (roughly chopped)

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How to do it:

Peel the onion and finely dice. Wash and chop your carrot, courgette and new potatoes into 1 inch pieces before adding all of the prepared veggies into a deep sided pan with a splash of oil. Stir fry for about 10 minutes to allow the veggies to take on a little colour.

Next, add the curry spice, chickpeas, mango chutney, spinach and coconut milk. The contents of the coconut milk should just about cover the contents of the pan. Mix well and allow to bring to a bubble. Cook on a medium heat with a lid on for 10 minutes. After 10 minutes, stir well and check that the carrots have cooked through. At this stage, if you prefer a more ‘soup-like’ consistency, add a splash more boiling water to loosen the sauce.

When the veggies are fully are cooked through, stir the curry well and add the chopped cashews and coriander before serving with your crispy poppadoms on the side.

*If you want this recipe a little lighter – Just use one can of coconut milk then fill with water and add the liquid.