Vegetable Curry
Member recipe by emmafallon
Servings
Serves 2A healthy, easy to make vegetable curry which tastes delicious!
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Ingredients
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and chopped
- Small piece fresh ginger, peeled and chopped
- 1 green pepper, sliced
- Small aubergine, roughly diced
- Small cauliflower, chopped into florets
- 1 small potato, peeled and diced
- 2 tbsp Balti curry paste
- 1 vegetable stock cube
- 160ml tin of coconut cream
- Approx 6 large runner beans, topped and tailed and roughly chopped
- 1 small head of broccoli, chopped into florets
- Fresh baby spinach
- 2 -3 tbsp fresh coriander, chopped plus extra to garnish
- Salt and black pepper
- Groundnut oil
- Basmati rice to serve
Method
- Heat a little groundnut oil in a pan and sautee the onion until softened. Add the garlic and ginger and allow to cook for 2-3 minutes
- Add the pepper and aubergine and cook for a further 5 minutes. Mix in the cauliflower, potato and curry paste and stir. Crumble the vegetable stock into a jug and add half a litre of boiling water, mix well and pour this stock over the vegetables
- Add the coconut cream into the dish before adding the runner beans and broccoli; leave to simmer for 10 minutes
- Season to taste before mixing through the baby spinach, add more water if necessary and allow to cook for a further 5-10 minutes until the runner beans and broccoli are tender
- Finally mix through the coriander and serve with rice. Garnish with a little extra coriander if desired
Comments, questions and tips