Spinach & sweet potato curry

Spinach & sweet potato curry
VEGETABLE CURRY INGREDIENTS

• 2 orange-fleshed sweet potatoes , cut into chunks
• 200g spinach , washed & roughly chopped
• 4 naan bread , warmed through
• 400g tin coconut milk
• 1 onion , finely sliced
• 2-3 madras curry paste , depending on how hot you like your curry

VEGETABLE CURRY INSTRUCTIONS'
Fry the onions until very soft, about 8 minutes. Stir in the paste and fry for 2 minutes. Add the coconut milk and sweet potatoes and cook until just tender, about 10 minutes. Stir through the spinach until wilted. Serve with naan breads.
vegetable-thai-red-curry

Vegetable Thai red curry

Vegetable Thai red curry
Ingredients

• 1.0 tbsp red Thai curry paste
• 1.0 tbsp coconut cream
• 300.0ml skimmed milk
• ¼ butternut squash , peeled, seeded and cut into cubes
• 6 baby button mushrooms
• ½ small head broccoli , cut into florets
• 6 cherry tomatoes
• 1 lime , halved
• fish sauce (to season)
• steamed rice

VEGETABLE CURRY INSTRUCTIONS
Put the curry paste and coconut cream in a pan and cook over a low heat until it starts to bubble. Add the milk slowly and bring to a simmer. Add the squash and cook for 5 minutes then add the broccoli and mushrooms and cook for 2 minutes. Finally, add the cherry tomatoes for 2 minutes.
Check the squash is tender and then squeeze in the lime and season with fish sauce.Enjoy the vegetable !
aubergine-chickpea-curry recipe

Aubergine & chickpea curry

Aubergine & chickpea curry
VEGETABLE CURRY INGREDIENTS

• 2 aubergines
• 2 tbsp sunflower oil , plus extra to serve, if you like
• 1 tbsp brown or black mustard seeds
• 10-12 curry leaves , plus extra to serve, if you like
• 2 onions , finely chopped
• 2 dried chillies , chopped
• 4 tsp garam masala
• 2 tsp ground coriander
• 2 tsp turmeric
• 400ml can coconut milk
• 6 tomatoes , quartered
• 400g can chickpeas , rinsed and drained

VEGETABLE cURRY INSTRUCTIONS
Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like. Enjoy the vegetable curry !

Quick Vegetable Curry

Quick Vegetable Curry

Vegetable Curry Ingredients
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, crushed
* 2 1/2 tablespoons curry powder
* 2 tablespoons tomato purée
* 1 (400g) tin chopped tomatoes
* 1 vegetable stock cube
* 285g frozen mixed vegetables
* 340ml (12 fl oz) water
* salt and pepper to taste
* Chopped fresh coriander to garnish

Vegetable Curry Instructions

1.In a large saucepan over medium high heat, heat oil and sauté onion and garlic until golden.
2.Stir in curry powder and tomato purée, cook 2 to 3 minutes.
3.Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh coriander prior to serving.

Vegetable Curry

Vegetable Curry
Vegetable Curry Ingredients

• vegetable oil
• 1 medium red onion, peeled and chopped
• 1 courgette, diced
• ½ butternut squash, peeled and diced
• 100g mushrooms, quartered
• 1 red pepper, diced
• 150g cauliflower, broken into florets
• 600ml curry base sauce (see curry base sauce recipe)
• 400ml water

Vegetable Curry Instructions
In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Tip
This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.
spinach-sweet-potato-curry.

INDIAN VEGETABLE CURRY RECIPE

INDIAN VEGETABLE CURRY RECIPE
Vegetable Curry Ingredients:

• 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
• 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
• 100g/4oz/1 cup peas
• 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
• 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
• 50g/2oz/ 1/2 cup freshly grated coconut
• 4 fresh hot green chillies
• 2 tbsp white poppy seeds
• 1 1/4 tsp salt
• 3 medium-sized tomatoes, roughly chopped
• 1 tbsp natural plain yogurt
• 1 tsp garam masala
• 2 tbsp chopped, fresh green coriander

Vegetable Curry Instructions:

* Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Enjoy the vegetable curry !