Bombay bacon curry
Cooking time: About 30 minutes
200g (7oz) sweet cured unsmoked back bacon rashers
15ml (1tbsp) oil
1 onion, sliced
2 cloves garlic, crushed
30ml (2tbsp) medium curry powder
30ml (2tbsp) ground cumin
1 courgette, thickly sliced
¼ (about 200g) cauliflower, cut into small florets
2 potatoes, skin on and cut into small cubes
2 x (approx) 400g can chopped tomatoes
30ml (2tbsp) fresh coriander, roughly chopped
2 large handfuls baby spinach
- Place oil in large saucepan and heat, add the bacon, onion and garlic and cook for 1-2 minutes. Add the curry powder and cumin, combine well together. Then add the courgette, cauliflower, potatoes and water. Stir well.
- Next add the tomatoes and bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.
- Just before serving stir through the coriander and spinach and serve with warmed chapattis and a side order of chopped fresh tomato, red onion and coriander mixed together drizzled with a little flavoured oil.