This nourishing curry is fantastic on a winter's night. Super easy and pairs beautifully with Jamie Oliver's Easy Flat Breads. This is a recipe is from my mum who was inspired by the delicious curry we would often be served at our Mindful Yoga Days at Atisha Centre.

Give it a try, it is perfect in the cold weather and even the meat eaters in the family love it.

Indian Vegetable Curry

1 tablespoon oil
1 medium leek – thinly sliced
2 cloves garlic – chopped
2 teaspoons black mustard seeds
2 teaspoons ground cumin
1 teaspoons garam marsala
1 teaspoon ground turmeric
1 cup vegetable stock
1 tin coconut milk
1 tin chopped tomatoes (or 400g of fresh chopped tomatoes)
2 large carrots -chopped
1 large sweet potato - chopped
1 can chickpeas – drained and rinsed
Spinach leaves – or replace with leafy green of your choice
Rice of choice - I love this with a mix of brown and black rice (check out Organics Bendigo for some great rice)

Directions

Heat oil in pan, cook leek and garlic until softened. Add spices and stir until fragrant. Add stock and chick peas and bring to the boil. Add tomatoes, sweet potatoes, carrot, coconut milk and simmer until veggies are tender.

Stir through spinach and remove from heat. Serve with rice of choice and Jamie's Easy Flatbreads (seriously, these flatbreads and super easy and totally delicious and can be whipped up in 30 minutes).

How simple is that? I usually serve with brown rice, but any rice you like will do. Recently a friend bought me some black rice which went perfectly with it. Now i use a mix of both.