Spinach & courgette molee
Silvana Franco rustles up this vegetarian molee for a quick and easy dish full of eastern flavour.
Recipe - Serves: 2
2 tbsp vegetable oil
300g courgettes, cut into small chunks
2 onions, roughly chopped
2 cloves garlic, thinly sliced
20g fresh root ginger, finely chopped
225g pack The Spice Tailor Keralan Coconut Curry
Juice of 1⁄2 lime
100g pack baby spinach
2 small vine tomatoes, skinned, chopped
1. Heat 1 tbsp of the oil in a large saucepan and fry the courgettes, stirring frequently, until turning golden. Tip out onto a plate.
2. Add the remaining oil and the onions to the pan and cook gently, stirring frequently, until softened and beginning to caramelise. Add the garlic, ginger and sachet of spices from The Spice Tailor pack. Fry for 1 minute.
3. Return the courgettes to the pan with the curry sauce pack, lime juice and 2 tbsp water. Stir well. Add the spinach and tomatoes. Cook, stirring, until the spinach has wilted. Serve with warmed naan bread, if you wish.
Typical values per serving: