Vegetable curry

With plenty of flavour and creamy with coconut milk, the children love this vegetable dish. This recipe serves 4.

1 tsp ginger 1 onion
1 tsp ground coriander & leaf coriander 2 garlic cloves (diced)
1 tsp cayenne pepper 1 tin of chopped tomatoes
1 tsp cumin 1 sweet potato
1 tsp chilli 150g peas
1 tbsp curry powder ½ head of celery
1 tbsp garam masala 2 cans coconut milk
1 tbsp mixed herbs 2 tbsp tomato puree
360g Basmati rice 2 tbsp cornflour (mixed with
1 can of chickpeas a little water)

Heat oil in a large pan and add the onions till soft/ translucent
Add garlic, all the spices and herbs together and keep stirring until you can smell the spices (be careful not to burn them)
Add tomato puree and mix well
Add coconut milk, chickpeas, tomatoes, celery, peas, sweet potato and any other vegetables you want to add
Simmer on a medium heat until the vegetables are tender, add the cornflour (mixed with a little water first), and stir until the sauce has started to thicken
Add hot water to a large pan and once boiling add the rice and cook for about 12 mins on a medium heat
Drain the rice and serve with the curry poured over the top
Serve on its own or with naan bread

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