Lovely Jubbly Vegetable Curry

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Let’s face facts, vegetable curry sounds boring – I had to change the title in an attempt to stop people just skipping over this recipe. I hope it worked because it is simply not the case. This curry is bloody scrummy and, I can honestly say as a full-on flesh-loving carnivore, would not be improved by the presence of meat. (Which is great if you’re a student, looking to save a few pennies).

Stolen almost ingredient-atim from The Hairy Bikers Ride Again cookbook. There are a lot of ingredients here, but you could easily cut out half/add other vegetables in and please don’t let it put you off. For example, bulking up with potatoes would make it go further on a lower budget and, despite the ingredient list length, this is very easy to do; it’s literally: add ingredients, cook, stir, add ingredients, cook, stir etc. Simple!

Serves 4-6

Ingredients

2 large onions, red or white
½ large butternut squash, chopped (2×2 cm)
1 large sweet potato, chopped (2x2cm)
3 medium carrots, chopped, (1x1cm)
½ cauliflower, in small florets
2 courgettes, chopped into rounds
1 tin chickpeas, drained
1 tin chopped tomatoes
1 bowl peas
100ml coconut milk
300ml vegetable stock
4 cloves garlic, finely chopped

Spices

2-3 chillis (leave whole)
2 thumb-sized pieces of ginger, finely chopped
handful curry leaves
1 tsp cumin seeds, slightly crushed
1 tsp ground cumin
2 tsp turmeric
1 tsp chilli powder
1 tsp hot curry powder
1 tsp sugar
fresh coriander to finish

Method

Heat some oil in a deep pan/casserole dish, add the onions and sweat until translucent (approx. 5 minutes). Add the turmeric, curry leaves, cumin, turmeric, chilli powder and curry powder, cook for a couple more minutes then add the sweet potato, butternut squash, chickpeas, garlic, ginger and whole chillis. Stir continuously, ensuring an even coating of spices throughout.

After 5 minutes add the carrot, stock, tinned tomatoes, coconut milk and sugar, give a right old stir, stick the lid on and cook for 10 more minutes, stirring occasionally. Add the cauliflower, lid back on and cook for 7-8 minutes, stirring every now and again, before throwing in the courgettes, then a couple of minutes later the peas. Season to taste with salt and pepper and any other spices you may fancy.

Make sure everything is heated through, your sweet potato, squash and carrot are all tender and your sauce is well-reduced.

Serve, sprinkled with fresh coriander, with naan-breads – shop bought, or preferably homemade (they’re easy!)

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