Eating your five-a-day has never been so easy, thanks to Sarah Tuck's spice-laden vegetable curry recipe.
Serves: 4
INGREDIENTS
Curry paste
1 onion, peeled and roughly chopped
1 thumb ginger, chopped
400gram tin tomato passata
1 tablespoon tomato paste
4 cloves garlic
Sea salt and freshly ground black pepper
Curry
2 tablespoons olive oil
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon madras curry powder
1 teaspooon turmeric
½ teaspoon chilli flakes
400mls coconut milk
1 medium kumara, chopped
1 carrot, trimmed and sliced
½ cauliflower, chopped into florets
1 cup peas
3 handfuls baby spinach leaves
400gram tin chickpeas, drained
2 limes, halved
¾ cup flaked almonds, lightly toasted
1 cup fresh coriander leaves
METHOD
Put the onion, ginger, tomatoes and paste, garlic, salt and pepper in a small food processor and whiz to for a paste.
Heat the oil in a large heavy based pot and cook the mustard seeds for 2 minutes or until just starting to pop. Add the paste and cook over a medium heat for 8 minutes. Add the spices and coconut milk and bring to a gentle boil. Reduce the heat to a simmer and add the kumara, carrot and cauliflower. Cover and cook for 10 minutes over a medium heat. Remove the lid, add the peas and chickpeas, and cook for a final 5 minutes then fold through the spinach to wilt.
Serve with a squeeze of lime juice, a sprinkling of toasted almonds and a handful of fresh coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!