Cooking Instructions
1.
Heat a large saucepan with 1 tsp vegetable oil.
2.
Fry the
tikka paste (30 g)
for a minute, then add the
chopped tomatoes (1 tin)
,
new potato halves (1 pack)
,
chickpeas (1 tin)
and
coconut cream (1 tin)
(reserve enough to drizzle over at the end).
3.
Cook for around 25 minutes until the potatoes are soft. Add the
baby spinach (3 handfuls)
.
4.
Finish with a drizzle of coconut cream to serve, along with some
fresh coriander (1 handful)
.