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Veggie Curry

Updated: Apr 6, 2022

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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