27th October 2015

Vegetable Curry

Ingredients:

  • 2 Tbsp vegetable oil or coconut butter
  • 1 Tbsp finely chopped fresh ginger root (peel first)
  • 1 medium onion chopped
  • 2 carrots, thinly sliced
  • 1 cup cauliflower florets
  • 1 cup chopped spinach
  • 1 sweet red pepper, thinly sliced
  • 1/2 cup chick peas, precooked and drained (if using canned rinse and drain thoroughly)
  • 1 Tbsp (or more) Turmeric powder
  • 1 tsp cumin seeds
  • 1 cup coconut milk

(Use any vegetables you have, such as courgettes, green beans, potatoes, cubed eggplant (really soaks up the flavours),  parsnips, broccoli, mushrooms, etc.)

Directions

  1. Use a large pan or pot for which you have a lid. Heat the oil over medium heat.
  2. Add ginger and sauté for 2 – 3 minutes.
  3. Add vegetables and sauté for a further 5 minutes stirring occassionally.
  4. Add spices and stir in coconut milk.
  5. Cover and leave on low heat for 20 minutes or until the vegetables are tender.
  6. Remove from heat and serve with brown rice, millet or quinoa. Add freshly-ground pepper or cayenne, to taste.
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