Vegetable Curry

Home Grown Logo
Vegetable curry
Ingredients – serves 4
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 red chillies – 1 finely chopped and 1 left whole but deseeded (for a milder flavour)
  • 6 garlic cloves, finely chopped
  • A thumb sized piece of ginger, peeled and finely chopped
  • 3 tbsp curry powder
  • 400g tin chopped tomatoes
  • 30g fresh coriander, chopped
  • 2 baking potatoes, chopped into 2cm chunks
  • 2 large carrots, chopped into 2cm chunks
  • 100g peas (fresh or frozen)
  • 50g spinach
  • 300g white rice, washed and rinsed until the water runs clear, at least twice
  • salt and pepper

* Note: You can mix and match your veggies with whatever you have to hand, you can also use cauliflower, baby corn, broccoli, parsnips, sugar snaps or even courgettes for example.

Method
  1. Put a large pan on a medium heat and add the oil and onions, along with a pinch of salt and cook until softened. you will need to be patient, this will take at least 15 minutes to cook and brown.
  2. Add the chopped garlic, chilli and ginger and continue to cook for a further 2 minutes, stirring continuously. add the curry powder and stir for a further 30 seconds, pouring a drop of water in to stop the spices from burning and sticking to the bottom of the pan.
  3. Add the tomatoes with the coriander leaves and stalks (saving some of the leaves for garnish later) and give everything a good stir. Add the potatoes and carrots (or any other root veg you are using that takes a longer time to cook), 500ml of cold water and the whole chilli. Give it all another stir, put the lid on the pan and let it bubble away on a low heat for 20 minutes or until the veg is going soft.
  4. Add the peas and spinach (or any other veg), mix them through and cook for a further 2 minutes
  5. While the curry is simmering put the washed rice in a saucepan, add 600ml boiling water and let it simmer on the lowest heat for 10 minutes. After 10 minutes, turn off the heat and cover the pot in foil to trap the residual heat. allow it to steam for a further 15 minutes (do not be tempted to take the foil off or it won’t cook properly).
  6. Taste the curry and add more salt and pepper if necessary. Scatter over the remaining coriander leaves and serve with the rice.

Recipe and image courtesy of Mitch Lane – ‘Feed your family for a fiver’