Sometimes all you have in your house are frozen and canned vegetables, and sometimes I like to pretend we’re in a zombie apocalypse and cook as if all we have are frozen vegetables. This is a curry my mum used to cook all the time. It’s full of goodness and flavour and super easy to put together on a night when curry is in order but full-on, complicated, Sri Lankan fare might be a bridge too far.

Ingredients

•  250g frozen spinach
• 1 small onion finely chopped
• 2 garlic cloves crushed
• 1 tsp. turmeric
• 1 small tomato chopped ( or 3 tbsp. chopped tinned tomatoes)
• 1/2 tsp. cumin seeds
• 1/2 tsp. maldive fish flakes
• 1 small red chilli sliced
• 1 tsp. fenugreek seeds
• salt to taste
• 1/2 can of coconut milk

Preparation

In a medium saucepan place all the ingredients except the coconut milk. Add a centimetre (1/2 an inch or so) of water and place on a medium heat.

When the mixture has come to the boil let it simmer for a few minutes before adding the coconut milk.

Simmer the curry for five minutes, season to taste and serve!