This is a flexible recipe to make a simple vegetable curry using whatever vegetables you have to hand in that season. I’ve used summer vegetables – because it’s summer – but you could easily use autumn or winter vegetables in those seasons. The only vegetable that does need to be in both is an onion – after that, the rest is your choice.
Feeds 2 people
Preparation and cooking takes about an hour
1 onion chopped finely
2 tbsp sunflower (or vegetable) oil
2 crushed cloves of garlic
Range of mixed vegetables (I used 2 chopped carrots, 1 chopped courgette and 1 yellow pepper)1
2 tbsp curry powder
½ 400g can of chopped tomatoes
½ 400g can of reduced fat coconut milk
(if you want a thick sauce, then you’ll also need 1 heaped tsp corn starch)
- Fry the onion with the oil for about 10 minutes until soft and translucent. Then add the garlic and fry for a further minute.
- Now add the mixed vegetables and cook for a further 10 minutes.
- Add the 2 tbsp of curry powder (you can use more or less to suit your taste) and stir, ensuring everything is coated. Cook for a further minute or two allowing the spices to release their aromas.
- Now add the chopped tomatoes and the coconut milk. Bring to the boil and then reduce to simmer for approximately 20 minutes (stir occasionally).
- If the curry looks a bit thin for your liking, you can thicken it by mixing a teaspoon of corn starch with about 2 tbsp of water and then adding this to the curry. Stir and you’ll see the sauce become much thicker.
- Serve your curry with naan or rice2, or if your really hungry both! Que aproveche!
- For an autumn vegetable curry use chopped runner beans, chopped squash and some spinach. If you want a winter curry, then use predominantly root vegetables with some chopped kale. As always, use greengrocers to buy what you need and avoid needless plastic waste.
- Although rice is healthier for you than naan, it’s actually the worse choice environmentally. Rice production occurs in paddy fields, which are fields full of water. These conditions mean that a lot of methane is released from the soil and this is an even more potent greenhouse gas than carbon dioxide. About 12% of all global methane emissions come from rice production and methane released into the atmosphere by human activity is responsible for about 20% of global warming. So, the better option is the naan – perhaps have a smaller one if you want to be healthier.