Vegetable Curry
This delicious vegetable curry is a great way to use up leftover veggies. Throw anything into it, and remember softer veggies require less cooking. It also goes great in samosas or made in to a pie.
Serves [6]
Ingredients
2 tablespoons any oil
1 medium onion - chopped
2 cloves garlic – crushed or sliced
650 - 750 grams prepared chopped vegetables of choice.
2 teaspoon each of ground cumin, turmeric, chilli powder and ground coriander
1 tin plum tomatoes - chopped
550 millilitres / 1 pint of water or stock
1/2 block / 100 grams of solid block creamed coconut - grated
2 - 3 tablespoons tomato puree
salt and pepper to season
1 tablespoon chopped coriander leaf (optional)
Method
In a big pan heat the oil and fry the onion until soft.
Add the garlic and the vegetables in the pan and cook for a few minutes to soften without browning.
Add all the spices and stir round for a few minutes to release the flavours.
Add the tomatoes and water or stock and creamed coconut.
Simmer (without a lid ) until all the vegetables are tender and the sauce has reduced down and thickened.
Stir in the tomato puree.
If too thin simmer for a little longer - if too thick add a little more water.
Finish off by adding a hand full of chopped fresh coriander and serving with a blob of yogurt.
Food savvy tip
Add softer vegetables like broccoli and courgettes a little later as they require less cooking time than harder vegetables like root vegetables, squashes or potatoes. For a variation add beans, lentils or chickpeas.
Recipe provided by Zena Leech-Calton of Love Norwich Food.
