Super-boost rainbow curry with ginger chutney recipe
 This vegan curry is packed with spicy flavours and complemented by a sweet and fiery apple chutney. 1 green chilli, chopped2 garlic cloves, peeled2cm/¾in fresh root ginger, peeled and roughly chopped½ tsp ground turmeric1 small red chilli, seeds removed and chopped½ tsp garam masala1 tsp ground coriander2 tbsp olive oil½ tsp ground cumin 1 green chilli, chopped 2 garlic cloves, peeled 2cm/¾in fresh root ginger, peeled and roughly chopped ½ tsp ground turmeric 1 small red chilli, seeds removed and chopped ½ tsp garam masala 1 tsp ground coriander 2 tbsp olive oil ½ tsp ground cumin 1 tbsp coconut oil2 medium potatoes, peeled and cut into small cubes400g tin chopped tomatoes2 carrots, sliced1 red onion, chopped50g/1¾oz frozen peas2 peppers (a mix of green and red preferably), chopped into squares 100g/3½oz green beans, halved150g/5½oz Brazil nuts, chopped100g/3½oz baby spinach leaves 1 tbsp coconut oil 2 medium potatoes, peeled and cut into small cubes 400g tin chopped tomatoes 2 carrots, sliced 1 red onion, chopped 50g/1¾oz frozen peas 2 peppers (a mix of green and red preferably), chopped into squares 100g/3½oz green beans, halved 150g/5½oz Brazil nuts, chopped 100g/3½oz baby spinach leaves 2 tbsp olive oil2cm/1in fresh root ginger, peeled and finely chopped 4 cloves3 apples, peeled, cored and chopped into 2cm pieces5 tbsp brown sugar1 tsp red chilli powder100ml/3½fl oz apple cider vinegar 2 tbsp olive oil 2cm/1in fresh root ginger, peeled and finely chopped 4 cloves 3 apples, peeled, cored and chopped into 2cm pieces 5 tbsp brown sugar 1 tsp red chilli powder 100ml/3½fl oz apple cider vinegar Method To make the paste, place all of the ingredients and a splash of water into a food processor or blender and blend on high until a paste is formed.To make the curry, heat the coconut oil in a large saucepan over a medium heat. Add the paste and cook for a few minutes, stirring all the time. Add the onion and potato and cook for about 3 minutes, stirring.Add the tomatoes and 250ml/9fl oz hot water and cook for 1 minute. Add the rest of the veggies, apart from the spinach, stir and cover with a lid. Turn the heat down to low and cook for about 20 minutes until the veggies are softened. Add the Brazil nuts and spinach and cook for another few minutes.Meanwhile, to make the chutney, heat the oil in a large saucepan. Add the ginger and cloves and cook for 1 minute. Add the apple and cook for another 2 minutes over a low heat. Add the sugar, chilli powder and vinegar and stir. Add 100ml/3½fl oz water and cover with a lid. Cook over a low heat for 5 minutes, stirring occasionally.Serve the curry in deep bowls with a spoonful of the chutney. To make the paste, place all of the ingredients and a splash of water into a food processor or blender and blend on high until a paste is formed. To make the paste, place all of the ingredients and a splash of water into a food processor or blender and blend on high until a paste is formed. To make the curry, heat the coconut oil in a large saucepan over a medium heat. Add the paste and cook for a few minutes, stirring all the time. Add the onion and potato and cook for about 3 minutes, stirring. To make the curry, heat the coconut oil in a large saucepan over a medium heat. Add the paste and cook for a few minutes, stirring all the time. Add the onion and potato and cook for about 3 minutes, stirring. Add the tomatoes and 250ml/9fl oz hot water and cook for 1 minute. Add the rest of the veggies, apart from the spinach, stir and cover with a lid. Turn the heat down to low and cook for about 20 minutes until the veggies are softened. Add the Brazil nuts and spinach and cook for another few minutes. Add the tomatoes and 250ml/9fl oz hot water and cook for 1 minute. Add the rest of the veggies, apart from the spinach, stir and cover with a lid. Turn the heat down to low and cook for about 20 minutes until the veggies are softened. Add the Brazil nuts and spinach and cook for another few minutes. Meanwhile, to make the chutney, heat the oil in a large saucepan. Add the ginger and cloves and cook for 1 minute. Add the apple and cook for another 2 minutes over a low heat. Meanwhile, to make the chutney, heat the oil in a large saucepan. Add the ginger and cloves and cook for 1 minute. Add the apple and cook for another 2 minutes over a low heat. Add the sugar, chilli powder and vinegar and stir. Add 100ml/3½fl oz water and cover with a lid. Cook over a low heat for 5 minutes, stirring occasionally. Add the sugar, chilli powder and vinegar and stir. Add 100ml/3½fl oz water and cover with a lid. Cook over a low heat for 5 minutes, stirring occasionally. Serve the curry in deep bowls with a spoonful of the chutney. Serve the curry in deep bowls with a spoonful of the chutney. Recipe tips Any remaining chutney can be kept in a sterilised jar for a couple of weeks in the fridge