This vegetable curry is extremely satisfying even for avid meat lovers. Generally the only time I made meatless dishes is because I don’t actually have any meat in the fridge or freezer.
Saying that, the vegetarian meals that I make are so tasty that no one actually even misses the meat.
You can use any vegetables you like in this curry, but I really like to have at least two “meaty” types, such as pumpkin and sweet potato, along with the greens.
If you really can’t do without your fix of meat, chicken would taste delicious. Chick peas or tofu would also taste great if you want to add them.
And if you have any leftovers, make them into pies like these left over beef-curry-pies
- 1 large onion chopped
- 2 tablespoons of ginger puree or grated fresh ginger
- 2 cloves of garlic crushed
- 2 tablespoons of oil
- 1 tablespoon brown mustard seeds
- 1 teaspoon each of ground cumin, coriander, turmeric and garam masala powder
- 1 400 gram can of chopped tomatoes
- 200 mls coconut milk or cream
- 1 teaspoon Himalayan Salt
- 1 cup of diced pumpkin
- 1 cup of diced sweet potato (kumara)
- 2 cups chopped vegetables of your choice, (I use carrot, broccoli, red pepper, spinach )
- fresh cilantro (coriander) optional
- In a large saucepan combine oil and mustard seeds and heat on high until the seeds start to pop
- Add garlic, onion and ginger and saute until soft, but not brown
- Add spices, salt and tomatoes and stir until completely combined
- using a stick mixer blend the mixture in the saucepan
- Bring to the boil and then reduce to medium
- Stir in the coconut cream or milk
- Add the remainder of your ingredients and heat until the vegetables are cooked through (soft)
- Garnish with fresh cilantro (coriander)
- Serve with cauliflower rice, brown rice or your favourite accompaniment