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 !