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20 minute curry with The Versatile One

The Versatile One

20 minute curry with The Versatile One


  • 1 onion, finely sliced

  • 1 red chilli, sliced with seeds removed

  • 1/2 jar The Versatile One

  • 1 tbsp ginger, grated

  • 1tsp garam masala

  • 1 tbsp turmeric

  • 1/2 tap chilli flakes (optional)

  • 1 tin coconut milk

  • 1 sweet potato, diced in 1-2cm cubes*

  • 1 can chickpeas

  • 1 handful green beans*

  • 2 handfuls spinach or kale

  • Coriander, fresh chilli and lemon to serve


  1. Cook rice according to packet instructions.

  2. For the curry, add a good glug of olive oil to a pan. Add onion and chilli and fry for a minute. Add in kasundi, ginger, garam masala and turmeric. Stir and cook the spice paste for a minute until fragrant. Add in coconut milk and one tin of water. Add in sweet potato and chickpeas and simmer for ten minutes until the sweet potato is tender. Check the sauce and if you want it spicier add in chilli flakes. Season with salt and pepper. Finish by adding the green beans and spinach and cook for one minute so everything remains bright and green.

  3. Serve the curry over rice with a good squeeze of lemon, fresh coriander and some sliced chillies.

*Mix up the vegetable combination based on what you have to hand. Use any winter root vegetable instead of sweet potatoes eg. Carrot, parsnip, swede, potatoes. You may need to lengthen/shorten cooking time depending on what you choose. Trade the green beans for other beans or anything leafy

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