- Coronavirus Update
- Veg Scheme
- Food Growing
- Log In
This curry works with a combination of various vegetables that you'd find in one of our seasonal veg bags. You can experiment with different veg and spice mixes. If you're cooking your own pulses rather than opening a tin, you'll need to add time to soak and cook them in advance.
This also freezes really well so you could even double the quantities and freeze some for later.
Oil for frying
2 tsp black mustard seeds
2 tsp ground coriander
1/2 tsp ground turmeric
1 onion, chopped
2 cloves garlic
1-2 fresh chillies (or powder instead) to taste
20 curry leaves
500g chopped veg - e.g. potato, cauliflower, swede, mushrooms, aubergine, courgette, pepper, greens, squash
1 tin coconut milk
1 cup veg stock
1 tin chickpeas or other cooked pulses or 100g uncooked lentils
Heat the oil in a large saucepan, enough to coat the base of the pan. Add the seeds and stir around until they pop, then add the powdered spices. Stir in the onions then the garlic, chilli and curry leaves and fry gently for a few minutes.
Add any roots or tough veg and fry for a few minutes before adding the coconut milk and stock to cover.
If you're using raw lentils add them now.
Cook for 20 minutes or so until the veg and lentils are just about cooked through, adding veg along the way according to how much cooking time you think they need (e.g. 5-10 mins for peppers, cauli or kale, less than 5 mins for spinach or chard). Check that the pot isn't drying out - add more water if need be.
If using tinned or pre-cooked beans add them at the end and heat through.
Serve with rice, grain or bread of your choice.