I’m sure you have all made a veggie curry in your time, but this is simple dish to cook, with all natural ingredients. Well, that’s if you make the right choices, as a can of shop bought chopped tomatoes or coconut milk can have lots of additives. This is a mildly spiced curry and this one dish will more than exceed your 5 a day.
SERVES 4
olive oil, Ghee or Butter, for cooking
1 onion, grated
2 tsp grated fresh ginger
2 red chillies, finely chopped, seeds left in
4 cloves garlic, finely chopped
200ml chopped tomatoes
2 tsp garam masala
½ tsp cumin seeds
1 tsp cinnamon
400ml coconut milk
200ml vegetable stock (Try homemade rather than
1 celery stick, sliced
1 red onion, chopped in 2cm chunks
200g Butternut squash, chopped in 2cm chunks
1 carrot, chopped in 2cm chunks
½ red pepper, chopped in 2cm chunks
½ yellow pepper, chopped in 2cm chunks
½ tsp turmeric
100g garden peas
200g spinach
sea salt and black pepper
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Heat a little olive oil/Ghee or butter in a pan, add the onion, ginger, chillies, and garlic and cook for 4-5 minutes. Add the tomatoes and cook for 5 minutes. Add the garam masala, cumin and cinnamon and cook for 2 more minutes. Add the coconut milk, stock, celery, squash, carrot, and peppers, bring to the boil. Simmer for 10-15 minutes until the veg is cooked. Add the turmeric, peas and spinach, and cook for a further 3 minutes. Season with salt and pepper. It’s ready to eat, serve with your choice of grain.
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