06/05/2020
I make this hearty, nutritious and delicious curry at least once a week for my family. What's so great about it is that it's one pot, you can use any veg or pantry staples you have lying around, and it's so easy to make!
Ingredients:
•1 tbsp any cooking oil, I used coconut
•1 Onion, diced
•Thumb ginger, grated
•Small chilli, minced
•2-3 cloves garlic, minced
•1 heaping tbsp curry powder
•1 tsp cumin
•1 tsp turmeric
•1 tsp dried thyme
•4 starchy vegetables such as sweet potatoes, white potatoes or squash
•3 medium carrots
•handful of greens such as broccoli, courgette, kale or cauliflower
•handful of mushrooms (optional)
•1 tin of chopped tomatoes
•1/2 tin of coconut milk or 200g hummus
•1 vegetable stock cube
•300ml water
•1 tin of beans, such as chickpeas, white beans, black beans, kidney beans or even lentils
•salt and pepper to taste
Method:
Prep your veg by peeling and chopping into chunks.
1. Sautee the onion in the oil until translucent and slightly browning, then add the ginger, chilli and garlic and sautee for a few more seconds.
2. Add the rest of the spices and herbs along with a generous pinch of salt and pepper and toast for about 1 min making sure they dont stick to the pan.
3. Add in all of the veg and stir to evenly coat in the spices. Then add the chopped tomatoes, coconut milk stock, water and beans. Season to taste and then bring to the boil, slightly uncovered.
4. Simmer for about 30 mins or until the veg are soft and it has thickened nicely.
5. Serve with a healthy starch such as brown rice or quinoa.
