All of the vegetables please
Vegetable curry’s are underestimated in how easy they are to chuck together. Simply, pick up whatever vegetables are in season or your favourite, add some spices and coconut milk (should you wish), and let simmer away whilst you relax or get on with what you are doing. They can be made in bulk, and reheated for up to 3 days after to get you out of trouble on those evenings when you only have 5 minutes to eat dinner.
Perfect for families, so I hope you mums out there give this a try. Plus you’re getting all of those vegetables into your kids – and if you choose to follow the veg I have used you’ve easily reached 5 of your 5-a-day!
Serve with rice or flatbreads and adjust the spices as you wish.
feeds 4 people
takes approx. 45 minutes in total.
1 can of light coconut milk
640g butternut squash (cut into chunks)
140g frozen peas
1 red pepper (sliced)
broccoli florets from one head
2 handfuls of spinach
1 white onion (diced)
2 garlic cloves (crushed)
1 teaspoon of ginger (I use puree – lazy!)
1 1/2 teaspoon of ground coriander
1 1/2 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon of ground turmeric
1 tablespoon of tomato puree
sprinkle of salt
sprinkle of coconut flakes (optional)
360 ml vegetable stock (1 cube plus 360 ml boiling water)
1. In a pan on a medium heat, sauté your onions and garlic for a few minutes until golden.
2. Next add your ginger, ground coriander, cumin, cayenne pepper, ground turmeric and tomato puree. Combine thoroughly.
3. Pour in your coconut milk and vegetable stock and bring to a boil.
4. Turn down to simmer and add your butternut squash, pepper and broccoli florets.
5. Season with salt to taste and let simmer for 25 minutes. Stir occasionally.
6. Add your spinach and frozen peas and simmer for a further 5 minutes before serving with rice/flatbread or accompaniment of choice. Garnish with coconut flakes if you wish.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats