Simple Veg Packed Curry

Simple Veg Packed Curry

Whether you're a total pro at rustling up a crazy good curry or new to making your own - this recipe is simple to prep, full of flavour and totally delicious! 

 

Ingredients for 6 - 8 people:

2 x red onions finely sliced

2 x white onions finely sliced

3 x garlic cloves finely chopped or grated

1 x red chilli finely chopped & deseeded 

1 x large thumb size piece of ginger peeled and grated 

2 x peppers red, green or yellow roughly chopped (large pieces)

1 x can chickpeas rinsed and drained 

1 x butternut squash peeled, deseeded and chopped into good size chunks 

2 x large handfuls of spinach 

2 x tbsp tomato puree 

1 x can coconut milk 

2 good quality stock cubes dissolved in 1ltr water

 

Curry Spice Mix:

2 x tsp ground cumin

2 x tsp ground coriander

1  x tsp cinnamon

1 x tsp turmeric 

2 x tsp garam masala

 

Method:

1. In a large pan or saucepan add 2 tbsp of olive or coconut oil and over a medium heat gently fry off the onions until they are translucent and soft. 

2. Add the garlic, ginger and chilli. Mix this and cook for a further fews mins. 

3. Add the spices and mix this together coating the onions etc. 

4. Add the chickpeas, tomato puree and all veggies except the spinach. 

5. Give this a good mix, adding a splash of the stock if it's too dry. 

6. Pop on a lid and let this sweat for 5 mins. 

7. Add the stock and give a good stir. 

8. Pour in the coconut milk and gently mix together. 

9. Allow this to cook on a low heat for at least 30 mins. This will let the veggies soak up the liquid and reduce. 

10. Check and see if the veggies are cooked (tender but not completely mushy). Add the spinach and gently stir though. Have a taste and season if needed. 

 

This gorgeously simply curry is ready to enjoy. It also freezes brilliantly. Why not make a double batch and freeze making life easy for those busy days.