Vegetable curry

Ingredients

Serves 2

  • 1 medium onion – finely chopped
  • 2 cloves of garlic – finely chopped
  • Knob of fresh ginger – finely chopped
  • 1 tablespoon cooking oil
  • Flat teaspoon ground cumin
  • Flat teaspoon ground coriander
  • ½ teaspoon turmeric
  • Good pinch of salt
  • 1 tablespoon (mild) korma or (medium) balti spice paste
  • 200g tin of chopped tomatoes
  • 300g of vegetables (e.g. carrots, courgettes, cauliflower, peppers, baby sweetcorn, green beans, mushrooms, butternut squash). Chop all vegetable into bite size pieces.
  • 1 vegetable stock cube dissolved in 150 ml of water
  • ½ tin of chickpeas (you can freeze the other half to use later)
  • Naan bread (or rice) to serve

Method

 

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Step by step

  1. Heat the oil in a saucepan and add the finely chopped onions. Cook until soft (about 10 minutes). Add the garlic & ginger & fry for another 3 minutes.
  2. Add cumin, coriander, turmeric & salt & fry for 3 minutes. Add chosen spice paste & fry for a further 2 minutes.
  3. Add the tin of tomatoes, the 150ml of water & stock cube and the chopped vegetables to the pan. Bring to the boil & then simmer on the hob for 15 minutes. You may need to add a bit more water – keep an eye on it. After 15 minutes add the chickpeas and simmer for another 5 minutes.

Serve with naan bread or rice.

(You can also serve plain yogurt, mango chutney, lime pickle with your curry)

Note: Curries freeze really well and even improve after freezing