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] Download recipe

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

1. In a big pan heat the oil and fry the onion until soft.

2. Add the garlic and the vegetables in the pan and cook for a few minutes to soften without browning.

3. Add all the spices and stir round for a few minutes to release the flavours.

4. Add the tomatoes and water or stock and creamed coconut.

5. Simmer (without a lid ) until all the vegetables are tender and the sauce has reduced down and thickened.

6. Stir in the tomato puree.

7. If too thin simmer for a little longer - if too thick add a little more water.

8. 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.

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