Easy Vegetable Curry
Make and eat for several days and freeze the remainder in plastic containers.
Preparation time: 15-20 minutes Quantity: Serves 6 - 8 Cooking time: 30 minutes
Ingredients
2 tablespoons sunflower oil
1 medium onion
2 cloves of crushed garlic
1 peeled large diced carrot
450g prepared chopped vegetables of choice.
2 teaspoon each of ground cumin,turmeric, chilli powder, and ground coriander
1 tin plum tomatoes-chopped
1 pint of water or stock
½ block of solid creamed coconut.
2 tablespoons tomato puree
seasoning
1 tablespoon chopped corriander leaf (optional)
Method
- Sauté in a big pan with the oil onion till soft
- Add cloves of crushed garlic, diced carrot and any other vegetables you want to use (dice up about 450g of vegetables in total –but use more if you want a bulk load) i.e. peppers, courgettes, aubergines, sweetcorn, peas, mange tout, leeks, swede, broccoli etc try to cook the harder vegetables for longer like carrots, swede etc and add the softer ones like –broccoli, mangetout and cauliflower later
- Stir round softening the vegetables in the pan without browning
- Add 2 teaspoons each of ground cumin, chilli powder, ground coriander and turmeric and stir round for a few minutes to cook out the spices
- Pour in the chopped tomatoes and water or stock and creamed coconut
- Cook until all the vegetables are tender and the sauce has reduced down and thickened
- Add the tomato puree
- If too thin boil for a little longer - if too thick add a little water
- Finish off by adding a hand full of chopped fresh coriander and serving with a blob of yogurt