When she had far too much time on her hands, my sister made up this recipe. It took her some trials to tweak each part and make it right, but this is it in it’s finest form according to our taste buds – yours might be different so add or take away spice and certain vegetables however you like!
The great thing about vegetable curries is being able to experiment so enjoy the process and tailor to suit you and your fellow nommers.
It’s a fairly cheap and easy meal to create, so whether you like to pay that little extra and buy fresh, organic, fair trade ingredients or value ones, it’ll still taste great.
Serves 4 or 2 very hungry people. Or 1.
You will need:
- 1 1/2 tinned tomatoes
- 2 onions (red or white, take your pick)
- 1 sweet potato
- 2 large white potatoes
- 3 carrots
- 1/2 packet of spinach
- 3 parsnips
- 1 small can of chickpeas
- 1 carton of coconut cream
- 2 garlic cloves
- Dashes of; curry powder, cumin, coriander, turmeric, nutmeg, salt,
pepper, mixed herbs
First thing’s first, chop up the vegetables. Whether you’re a dicer, chopper, slicer, it’s all good. Parboil the potatoes and parsnips – root vegetables will need to be softened before adding to the saucepan mix.
Heat a little oil in a saucepan and toss in the potatoes, carrots, parsnips, onions, garlic, and chickpeas. Pour over the tinned tomatoes, add the mixed herbs and simmer for 20-25 minutes.
Grab a teaspoon and add the spices. Before you do so, think to yourself “Do I want to blow my head off with this meal?”
Simmer for a further 10 minutes.
Throw in the spinach and dribble the coconut cream over it. Yum, I hope you don’t have allergies because this is the tasty bit.
Lastly, stir and simmer for 5 or 10 minutes. By now you might feel impatient because the aroma will make you dribble and your eyes will dilate. That’s normal. Try to wait if you can.
Serve with brown rice and naan bread, preferably on a plate or straight from the pan. We know you hate to wash up.
Enjoy, knowing no animals were harmed in the making of this feast.