Vegetable Curry
It has taken some time for the Bruce household to embrace vegetarian cuisine and I am still fielding comments like 'this would taste better with a bit of bacon'. Still, I am pretty proud of my vegetable curry and it is a useful recipe for a Friday night when the last of the veggies are looking a little worse for wear before the weekend food shop.
I have set out the ingredients I have used but really this is a versatile recipe and you can use anything and long as you separate the hard and soft veggies.
Ingredients
- six or seven new potatoes or two large potatoes.
- one Cauliflower
- one onion
- one clove of garlic
- a thumb-sized piece of ginger
- one courgette.
- one sweet potato.
- Three carrots
- a stick of celery
- half a bag of spinach
- a tin of baked beans
- two tablespoons of double cream
- 500ml of vegetable stock
- a teaspoon of ground cumin
- half a teaspoon of cinnamon
- a teaspoon of curry powder
- a teaspoon of ground coriander
- half a teaspoon of paprika
- two tablespoons of olive oil
Method
1. Chop all the veggies; the size of pieces is down to personal preference.
2. Heat the olive oil in a frying pan or skillet on a high-medium heat and add the spices. Cook for a few minutes until fragrant and add the onion, garlic and ginger.
3. Once the onion is soft add the hard veggies (potato, sweet potato, celery and carrot) and the stock. Bring to the boil and allow to simmer for ten minutes. If you are serving with rice, now is a great time to get the rice cooked.
4. Add the rest of the veggies and the tin of beans. Stir regularly for another ten minutes or until the veggies are soft enough to your preference.
No comments:
Post a Comment