Bombay bacon curry

Ever seen bacon in a curry? See if this recipe converts you!

• Cooking: 30 mins
• Serves: 4

What you need:

• 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
• 1/2 (about 200g) cauliflower, cut into small florets
• 2 potatoes, skin on and cut into small cubes
• 100ml water
• 2 x (approx) 400g can chopped tomatoes
• 30ml (2tbsp) fresh coriander, roughly chopped
• 2 large handfuls baby spinach

What you do:

1. 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.
2. Next add the tomatoes and bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.
3. 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.

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