Easy Peasy Vegetable Curry
It appears it’s Curry National Week and how conveniently so – Last week of the month, low on finances and bits and bobs of vegetables looking sorry for themselves in the fridge. Vegetable curry it is then for dinner!
Serves 3 as a main
- 1 medium onion finely sliced
- 1 medium potato, cubed, skin on
- 300g aubergine cubed
- 200g butternut squash peeled and cubed
- 3 tomatoes cubed
- 1 cup frozen peas
- ¾ pint water
- 1 tbsp mild olive oil (you can use vegetable oil instead)
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp mild curry powder
- 1 tsp turmeric
- 1 tbsp grated coconut
- 200g natural yoghurt
- 1 cup fresh coriander leaves
In a large and deep frying pan heat up the olive oil and start cooking at a low heat 1tsp garam masala and the onion for 5 minutes or until the onion is soft and translucent.
Add the aubergine, potato, butternut squash, remaining garam masala and ½ of the water, bring to the boil and then let simmer gently for about 30 minutes or until the vegetables are thoroughly cooked.
Please keep an eye on the liquid and add a little of the remaining water if it starts drying up.
Add the cumin, curry powder and turmeric and simmer for another 10 minutes.
Last, but not least add the remaining ingredients (tomatoes, peas, coconut, yoghurt and coriander) and cook for 5 more minutes.
Serve hot on plain basmati rice or with some lovely naan bread.
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Easy Peasy Beef Stew
Easy Thai Green Curry Paste
Fish and Butter Bean Curry