Vegetable Curry
This delicious curry is a flavorful and nutritious blend of vegetables cooked in a rich and creamy coconut sauce. Packed with aromatic spices and fresh ingredients, this dish is perfect for a cozy night in or to impress your friends with a homemade curry feast. Enjoy the bold flavors of this vegetarian curry served with fluffy basmati rice.
— Constant Cookbook
Ingredients
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and chopped
- Small piece fresh ginger, peeled and chopped
- 1 green pepper, sliced
- Small aubergine, roughly diced
- Small cauliflower, chopped into florets
- 1 small potato, peeled and diced
- 2 tbsp Balti curry paste
- 1 vegetable stock cube
- 160ml tin of coconut cream
- Approx 6 large runner beans, topped and tailed and roughly chopped
- 1 small head of broccoli, chopped into florets
- Fresh baby spinach
- 2 -3 tbsp fresh coriander, chopped plus extra to garnish
- Salt and black pepper
- Groundnut oil
- Basmati rice to serve
Instructions
- Heat a little groundnut oil in a pan and sautee the onion until softened. Add the garlic and ginger and allow to cook for 2-3 minutes
- Add the pepper and aubergine and cook for a further 5 minutes. Mix in the cauliflower, potato and curry paste and stir. Crumble the vegetable stock into a jug and add half a litre of boiling water, mix well and pour this stock over the vegetables
- Add the coconut cream into the dish before adding the runner beans and broccoli; leave to simmer for 10 minutes
- Season to taste before mixing through the baby spinach, add more water if necessary and allow to cook for a further 5-10 minutes until the runner beans and broccoli are tender
- Finally mix through the coriander and serve with rice. Garnish with a little extra coriander if desired
Yield
Serves 2
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